• Bimbul/ birmi karmbal- 1 cup ( washed , dried and chopped medium sized )
• Red Chillies – 10 -12 as per your spice levels
• Mustard – 2 tsp
• Hing – 1 tsp
• Green Chillies – 2 -3
• Ginger – 1 inch piece
• Sesame / gingelly /til oil – 1 tbsp

Method :- 

1. Wash the fresh bimbuls , pat them dry with a cloth  and chop them into medium sized roundels
2. Apply salt and keep overnight in a glass bottle  . Next day remove the pieces into a dry vessel & keep the water it had let out ,
3. Add the chillies and mustard in a mixer jar and grind .
4. Add the drained water only that you had kept aside  and grind to a fine paste .DO NOT use plain water to grind .
5. Add the paste to the bimbuls
6. Add enough boiled and cooled water to get a thick consistency . Add the hing & salt ( if required only).
7. Heat the oil and add the finely chopped green chillies and ginger and saute                                                                                                        
8. When cool add the tempering , Transfer the nonche to a sun dried bottle .

1.  Use only glass bottles to store this ,,DO NOT use plastic ones .
2. As always use a dry spoon  to serve .