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.

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 flowerettes, 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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