Bora Pickle Recipe

• 1 kg Boras or Snake Beans (big and ripe brown)
• 2 tbsp Mustard seeds
• 2 tbsp Anise seeds
• 2 tbsp Shahjeera (Cumin)
• 25 g Ginger (sliced into small pieces)
• 3 tbsp Chili powder
• 2 tbsp Turmeric powder
• 250 g Sugar
• Salt to taste

• Keep the boras in sun for 2 days.
• On the third day cut a slit on one side halfway through.
• Take out the seeds carefully without tearing the boras.
• Ground anise seeds, mustard and shahjeera coarsely and blend it with salt, turmeric powder, and chili powder.
• Stuff the mixture nicely into each bora and keep them aside.
• Pour 1/4 cup water in sugar and make thick syrup.
• Mix in the boras and ginger and remove from fire.
• Cool and store in bottle.
• Ready to eat after 2 days.