Ingredients :
Bird's eye chilli : 10 slit.
Garlic: 4 to 5 cloves and cut to length wise
Ginger: 2 table spoon finely chopped
Curry leaves: 2 to 3 sprigs.
Vinegar: 3 table spoon.
Gingelly oil: 1 1/2 tbsp.
Asafoetida - 1/4 tsp
Fenugreek powder - 1/4 tsp
Method :
1. Steam lemons for about 5-10 minutes according till the lemon is tender. Allow this to cool.
2. Cut lemon into small pieces.
2. Heat oil in deep pan (best to use a clay pot) and splutter mustard seeds.
2. Heat oil in deep pan (best to use a clay pot) and splutter mustard seeds.
3. Add ginger and curry leaves. Saute for 2 minutes.
3. Add chillies and garlic and stir for 2-3 minutes.
4. Add the lemons, asafoetida, fenugreek, salt and let it cook for 5 minutes over medium flame. Remove from heat and sprinkle the vinegar.
5. Let the pickle cool down completely and transfer to a dry jar
3. Add chillies and garlic and stir for 2-3 minutes.
4. Add the lemons, asafoetida, fenugreek, salt and let it cook for 5 minutes over medium flame. Remove from heat and sprinkle the vinegar.
5. Let the pickle cool down completely and transfer to a dry jar
6. Add little bit more ginglle oil Or wet a cloth in ginglle oil and cover the pickle with this.
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