| By : Harish Yadav ( Posted on :24 Aug, 2006 ) | Total Views : 562 | Previous | Next |
Ingredients :
1. Garlic flakes - 1/4kg
2. Red chilli powder - 11/2tbs
Turmeric powder - a pinch
Fenugreek - 2pinch
Cumin - 2pinch
3. Vinegar - 1/4cup
4. Gingelly oil - 2tbs
5. Mustard - 1/4tsp
6. Fenugreek - a pinch
7. Warm water - 1/2cup
8. Vinegar - 1/2cup (it should be boiled and cooled)
Sugar - 1/2tsp
Mustard - 1tsp (Heat the mustard and remove its covering)
Salt - to taste
Method :
Steam the garlic till soft and wipe out the water.
Heat a pan and pour 1tbs gingelly oil. Sauté the garlic in it. Do not allow garlic to break and change colour. Take it out from the oil and keep aside.
Soak the 2nd ingredients in 1/4cup of vinegar and grind well.
Season 1/4tsp mustard in 2tbs oil. Add fenugreek and sauté well. Lower the flame and add the ground ingredients. Sauté well by stirring continuously. Pour boiled and cooled water into it. When it boils, add the other ingredients and the garlic. Remove from fire and when cool, store in a bottle.
Note : If the pickle is too sour, add a little sugar.
