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07/17/2019


Green chilly stuffed pickle

Ingredients:

Green Chillies – 1 kg, long and thick

For the Filling:
Salt – 200 gms

Mustard Seeds – 200 gms, powdered

Turmeric Powder – 1 1/2 tsp

Aniseed – 1 1/2 tbsp, coarsely pounded

Onion Seeds – 1/2 tsp

Asafoetida – a pinch

Juice from 5 Lemons

Method:

 Wash and wipe dry the green chillies. Make a vertical slit in the centre of each chilli.For the filling, mix all the spices together.  Add the lemon juice and mix well again.Fill each chilli with a generous amount of the mixture. Store the stuffed chillies in an opaque jar and keep in the sun for 4-5 days. Shake the jar twice every day.The chillies will become softer as the days go by but can be consumed as soon as the filling sticks to the chillies.

Eggplant Pickle

Ingredients:

Eggplant - 500 gms, chopped into 1 inch pieces

Turmeric Powder - 1/2 tsp
Tamarind Extract - 1 cup

Red Chilli Powder - 50 gms

Fenugreek Powder - 1 tsp

Oil - 100 ml

Salt as per taste

For tempering:

Fenugreek Seeds - 1/2 tsp

Mustard Seeds - 1 tsp
Asafoetida Powder - 1/4 tsp

Dry Red Chillies - 2

Oil - 1 tsp

Method:

Combine tamarind extract, salt, turmeric powder, red chilli powder and fenugreek powder in a bowl. Add the brinjals and mix well. Marinate the brinjals overnight.Then drain the tamarind extract and transfer the brinjals to a plastic sheet. Keep the brinjals under the sun for a day and remove.Heat 100 ml oil and add the brinjals to this. Mix well.In a separate pan, heat oil for tempering and fry the tempering ingredients. Pour this over the brinjals.Transfer to a clean, sterilized jar and store.

Cauliflower Pickle

Cauliflower - 2 medium sized

Lemon - 3 or 4
Oil - 2 1/2 tblsp

Salt as required

Chilli Powder as required

Fenugreek Powder - 1 1/2 tsp

Mustard Seeds - 1/4 tsp

Asafoetida Powder - little

Method:

Cut cauliflower into small florettes, wash well. Keep immersed in water to which salt is added for 10 minutes. Drain water completely.Spread it over a towel to remove excess moisture. Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces.Fry for 2 to 3 minutes. Add salt, chilli powder and fry for another one minute. Just before removing from the fire, add fenugreek powder.Squeeze lemon juice and mix well.



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