Wash lasoda well and remove the stalk but keep the cap on.
Take enough water in a vessel, add turmeric powder. Keep it to boil so that the Lasodas can be submerged in the water properly. Boil till they get 50% soft.
Then Switch off the fire & drain all the water & keep it under the fan for 1 to 5 hours & then remove its peels cap.
Keep the pan for heating and dry roast some Fenugreek Seeds and mustard seeds.
Take them out on a plate. Grind both separately & take it out on a plate.
In a bowl, take heated and cool mustard oil.
Add in all spices along with crushed masala.
Mix lasode well with the masala.
Transfer in a dry glass jar & keep it for 2 to 4 days for fermentation.
The Pickle is ready and enjoy the tasty Gunda/Lasoda/Labere Pickle for a long time.