A:
1 cup fresh jujubes chopped ( green ones )
1 tsp chilli powder
¼ tsp turmeric powder
¼ tsp fenugreek powder
2 pinch of asafetida powder
Pinch of sugar
vinegar to taste
Salt to taste
Mix all above ingredients together.
B:
3 tbsp Indian gingerly oil
2 dried chilies cut small
1 tsp mustard seeds
½ tsp horse gram ( white dal )
1 stalk curry leaves
METHOD:
Heat up oil fry B & pour over A.
Mix well & serve.
NOTE:
This pickle can store in fridge up to I week.
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