Auriyaa Lasoda/Lahsyade/Gunda- Glueberries flavored with mustard paste
Lahsyade is another summer dish loved by people in Himachal Pradesh. It is a time consuming and tedious process but the final product that come out is usually worth the trouble. The cleaning and chopping process is little tricky. The seeds are surrounded by a sticky slimy substance oozes out of the Lahsyade which has to be removed before cooking. The trick to avoid itchy hands is to keep dipping hands in a bowl of tamarind water or dry mango powder and water. Put the deseeded Lasyade into water as they turn black fast.
Here is the recipe for tangy dish:
1 tsp. Red Chili Powder
1 1/2 tsp. Coriander-Cumin Powder
1/2 tsp. Turmeric Powder
1/4 tsp. Fennel or saunf powder or seeds
1 tablespoon dry mango powder or raw mango or 1 Lime
1 tsp. Jaggery (optional)
1 Tbsp. Mustard Oil
1/4 tsp. Asafoetida/Hing
For mustard or auri flavor– Mustard seeds are mixed with water to create the flavor that is loved by people in all sorts of recipes. When seeds crack, they release their typical flavor which makes this dish unique.
30 grams black mustard seeds (rai)
3 tablespoons water
Heat mustard oil in a pressure cooker.
Add asafoetida, cumin seeds, turmeric powder, fennel or saunf powder or seeds.
Add the de-seeded lasoda and salt.
Mix them well with the oil and dry spices.
Keep stirring with the help of a spatula.
Add dry mango powder or raw mangoes or lemon juice.
Cover the pressure cooker with a lid. Let it whistle 2-3 times.
Let the pressure release naturally.
If its too sour add little jaggery.
Let the lasoda dish cool.
Add the ground mustard mixture and mix well. Serve it cold.