Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Teacup | Water | for boiling in 1/2 cup salt. |
| 1, 1/2 | Teacup | Salt | for salting vegetables |
| Half | Kilogram | Thendlin | Cut in small bits - salt in 1.25 cup salt |
| Half | Kilogram | Carrots | Cut in small bits salt in 1.25 cup salt |
| Half | Kilogram | Papaya Raw (Green) | Green Cut in small bits salt in 1.25 cup salt |
| 1 | Bottle | Vinegar | For grinding |
| 200 | Grammes | Chillies Kashmir | dry red chillies - roast and grind |
| 25 | Grammes | Jeera/Cumin Seeds | roast and grind |
| 25 | Grammes | Mustard Seed | roast and grind |
| 25 | Grammes | Turmeric Powder | roast and grind |
| Half | Kilogram | Sweet Oil | Teel oil. |
| A | Few | Curry Leaves | |
| 1 | Teaspoon | Asafetida (Hing) | Asafetida. |
Method
Description:
Cut the vegetables in small bits - salt in 1, 1/2 cup salt. Place them in a vessel, and keep a weight over it for one day. The next day, remove them from the brine, and dry them for 2 days in the sun.
Broil (roast on a thawa), and grind the masala in vinegar.
Boil one and a half cup of salt in two cups of water for half an hour, then add the vinegar, and boil for just a few minutes. Keep it down.
Mix the ground masala and the vegetables in the salt and vinegar water.
Heat the sweet oil, and fry the curry leaves and asafetida. Put it in the pickle. Bottle the pickle, when it is cool.
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