Farsi Ko Achar (Nepali Cucumber Pickle)

Ingredients

• Sugar (3 tablespoons)
• Vinegar (1/4 cup)
• Salt (1 tablespoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Mustard seeds (1 teaspoon)
• Fenugreek seeds (1/2 teaspoon)
• Mustard oil (2 tablespoons)
• Cucumbers (2 large, thinly sliced)

Instructions

1. In a large bowl, add the thinly sliced cucumbers and salt. Mix well and let it sit for 10 minutes. This process helps the cucumbers release their excess water.
2. In a small pan, heat the mustard oil over low heat. Once the oil is hot, add the fenugreek seeds and mustard seeds. Cook until the seeds start to splutter, releasing their aromas.
3. Remove the pan from heat. Immediately add in the turmeric powder and red chili powder. Stir well to combine the spices with the hot oil.
4. Pour this aromatic spice-infused oil over the salted cucumbers. Mix thoroughly to ensure every slice is well coated.
5. Next, add the vinegar and sugar to the cucumber mixture. Stir well, ensuring the sugar dissolves completely and the flavors meld together.
6. Transfer the prepared pickle to a clean, airtight jar. Let it marinate for at least 2 hours before serving, to let the flavors intensify.
7. Serve Farsi Ko Achar as a tangy side dish or appetizer with your favorite Nepali meal. It pairs especially well with Daal Bhat (Nepali lentil soup and rice) or Momo (Nepali dumplings).