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Labaray            5 kg

Achar masala 300 grams

Mustard oil     3 litters

Vinegar            1 ½ cup

Turmeric          ½ cup

Salt                    ½ cup

Blanch all the labaray till soft.

Apply turmeric and salt and leave it for a day or two.

Now in a glass jar add labaray, masala, vinegar and oil.

Cover the jar with muslin cloth.

Put the jar in sun for 4 to 5 days and on room temperature until done.

Keep stirring the achar with wooden spoon.

Enjoy it with daal chawal.