Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Papaya Raw (Green) | To be peeled, cut and dried. |
| 0.5 | Kilogram | Thendlin | To be cut and dried |
| 1 | Kilogram | Carrots | To be scraped, cut and dried |
| 0.5 | Kilogram | Chowli Beans/Alsande Sango | to be cleaned, cut and dried. |
| 250 | Ml. | Vinegar | For grinding roasted masala |
| 250 | Grammes | Chillies Kashmir | Roast |
| 1 | Tablespoon | Jeera/Cumin Seeds | Roast |
| 2 | Tablespoon | Mustard Seed | Roast |
| 1 | Tablespoon | Turmeric Powder | Roast |
| 0.75 | Tablespoon | Methi - Fenugreek | Roast |
| 2 | Tablespoon | Teel. (Sesame Seeds) | Roast |
| 1 | Teaspoon | Pepper Corns | Roast |
| 1 | Tablespoon | Dhal, Chana | Roast |
| 1 | Tablespoon | Dhal, Moong | Roast |
| 1 | Liter | Vinegar | For mixing |
| 50 | Medium | Chillies Green | For Boiling in Vinegar - Minced massala |
| 3 | Inch | Ginger | For Boiling in Vinegar - Minced massala |
| 6 | Pods (whole) | Garlic | For Boiling in Vinegar - Minced massala |
| 0.5 | Kilogram | Chilly Powder, Red | For Mixing with Masala |
| 250 | Grammes | Sweet Oil | Heat |
| 2 | Bunch | Curry Leaves | For seasoning. |
Method
1. Cut and clean the vegetable pieces, and dry in the sun. Six kilograms of vegetables will dry up to a weight of about 900 grams. Soak them in cooled salt water.
2. Roast the masala, and grind the roasted masala in 250 ml vinegar.
3. Mince green chillies, ginger, and garlic .
4. In One liter of vinegar, boil the minced masala, then add the roasted masala, and chilly powder and stir. When done, put the stove off.
5. After the masala has cooled, remove the vegetable pieces from the salt water, and add them to the masala vinegar mix.
6. Heat 250 grams of sweet oil, and fry curry leaves, and add it to the pickle.
Add vinegar, salt etc, to get the best taste. This pickle is crunchy and delicious.
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