Is an olive tree? Isn't Lasora

Had only been in Pakistan for a few hours, when I asked this question. Small fruit green or berries, had no idea that, were presented as an adobo, which accompany the main dishes. Now I forget what they were, because he only wanted to know what became of a Lasora. One of the male relatives present assured me that I would not like Lasora marinade was hot. However, my husband insert some on my plate and I liked. Unlike paan this was a food that quickly acquired a taste for the.

After months of not knowing what were called in English, eventually became clear known as rubber berries. Do not grow in United Kingdom to my knowledge, but grow in the States, so please forgive my ignorance. For readers who don't know what they are, are green and round and resemble a olive green.They are sticky when newly elected and children in the Punjab Pakistan region used as pegamento.Usted can eat raw, but dry flavour and are much better in adobo s. use rubber green unripe berries for the recipe which below my husband and I prepared in our attempts to replicate adobo which had so enjoyed in my first day in Pakistan.(Here in Pakistan people use the ripe fruit of yellow Berry as a vegetable chewing gum tree).

In Punjab, there are people call 'changar' (Gypsy Pakistanis) used to and perhaps still do, live in forests, and said that before they sleep, swept the area sleep with a broom made of branches and branches of the tree berry rubber to protect the expression of the mal.También 'stick like glue' to someone in English is to keep as Lasora in Urdu and Punjabi.This phrase is used especially when small children will not leave you alone.

Bark Lasora tree and its roots become an infusion and drunk to cure cough, sore throat and resfriados.También is supposed to cure indigestion., it is good to know that something so tasty is actually good for you.

LASORA and MANGO PICKLE

Ingredients

500 g Lasora (berries immature green rubber)
oil as needed
4 tbsps salt
3 tbsps turmeric
3, coarsely ground tbsps fenugreek seeds
1 tablespoon of mustard seed, coarsely ground
1/2 teaspoon of asafetida
150 gr mango cubes
4 tbsps Red Chile powder

(Method)

Each Berry slit and rub them with a mixture of salt, and turmeric. let Red Chile dust, but all other spices mix.

Approximately 2 cups of oil in a frying pan from heat and let enfriar.Cuando is lukewarm, pour on spices and mix well.

Fry dry salt fire slowly for 1 min, then adds the Red Chile powder and dried fry for 1 minute más.Combinar this with the mixture of spices, stirring well.

Now add berries and pieces of mango to the mix and shield them well in the mix.

Transfer to a bottle of glass with a lid close connection and leave to stand for 4 and 5 days.

The day of the fifth or sixth, sufficient heat oil to cover fruit and mix in the marinade, when frío.Cubrir makes the jar tightly and leave for a week.

You can leave longer, of course, and will be kept for a few months - if it is even after so much time sure bucket that you use to get the jar marinade is dry or deteriorate the marinade.

You can reuse the oil for the next batch of pickle when finishes it.