Belichanda, also known as Turrunga in Terai is one of the important and multipurpose plants found in the Terai plains of Nepal. It is used as a medicine as well as to make pickles. Belichanda fruit (that are more like leaves) are usually dried, ground into powder and stored in an airtight container to be used as a medicine later, however, make sure to discard the seeds. The powder mixed with the maadh (water drained out of boiling rice while cooking) is used while suffering from diseases like cholera.

The powder can also be used as an ingredient while making aaluko achar. The fruit turns red in color when it is ripe. It is also eaten raw but the pickle is more preferable as the raw tutrunga tastes sour. One of the many ways of making sweet and sour (khatmithi) Belichanda pickles is given below:

Ingredients:

Belichanda

Cumin seeds

Thyme seeds

Fenugreek seeds

Kalo jeera

Fennel seeds

Bay leaves

Green chili

Salt to taste

Sugar

Cumin powder

Ginger

Oil for cooking

Procedure:

First of all, shell off the fruit discarding the seeds and wash it properly. Then, heat a pan (use of pressure cooker recommended) and add oil to it. When the oil is heated, splatter fenugreek, cumin seeds, thyme, fennel seeds and kalo jeera and when it starts crackling, add bay leaves, chili and fry for about ten seconds. Now, add Belichanda and fry it for few minutes. Now, add salt to your taste, comparatively more sugar, cumin powder, ginger and a little water and press it. Let the water dry in two whistles. Your Belichandako Khatmithi is ready when the water dries. Serve it with rice or roti. You can also refrigerate it for few days in an airtight container.