Goa, July 4 -- Elsa Angel Rose

AANKUR PICKLE

"Cut the ends of the ferns (Aankur), not the tender side, then chop them to your preferred size and soak them in water for an hour to remove the slimy content. Pressure cook them with onions and salt, let them cool, and then drain the water. You can either sun-dry it for 2-3 hours or over roast it to dehydrate it. Alternatively, boil water in a pot, place a plate on top, and dry the Aankur on it. This dehydration helps increase the shelf life of the pickle. Once the Aankur is dehydrated, make the pickle masala using red chilli powder, turmeric, rock salt, a little mustard seed powder, plenty of lemon juice, and coconut vinegar or apple cider vinegar, depending on your preference. Add the dehy...