Real Bandel Ko Achar pickled for Shree Teen Maharajah Bir Shamsher Jung Bahadur Rana by real Newari TATA AAMA the best and told to me by her family. Well, as you know Bandel or the Wild Boar of Gangetic Plains are being hunted to almost extinction. In substitute, one can get genetically modified and fattened "Rakches Sungur" that I would not even touch with a twelve foot pole. The best is to try baby suckling pig from the bangur clan. The receipe. Fry 1.5 to 2 kilos of diced pork in these sequence (but await till I describe you below): 5 to 6 diced onions, 8 to 10 cloves of garlic, 100 grams of ginger, 1 tea spoon of chilli or more to your liking, 1 tea spoon of clove and likewise 1 tea spoons of cardommon, cinammon and nut meg each. Add also one tea spoon each of cummin and rayo. If it is not tasty and well balanced then increase the spices till to like it with a zang in your upper palate. Fry all of them in oil till aroma permeates beautifully in your nostril and may be next door neighbours come to investigate about the baouquet for your next banquet. Mix all these just fried spices and mix the meat to maranate. Add two tea spoons of tumeric with 1 kilo of yogurt. Let it marinate for 24 hours and then fry it in quarter litre of mustard top quality oil. Fry the meat till it is cooked and tender, but not too cookedso that the meat starts to fall off. After this the next sequance is to put the meat in bottles and fill it with mustard oil and seal it air tight. Then, leave the bottles in the outside so that the sun wil pickle them further. The Maha Swaad Achar will be raedy within 9 to 10 days in Kathmandu's winter sun or earlier in summer. However, keep turning the contents and add oil if required. The trick is that it can be left out for even a whole year. It is up to you really. Jyunaar Tayar Huncha.