What does one do when one has to eat bland aloo /Bhindi and routine arhar dal.
Well Saturdays are meant to be Spicy…..
Hmmm…good old pickle is one option, but oil in the old pickle bottle just put me off.
I had these green chilies cut and kept in the refrigerator, one look at them and Instant Chili pickle was what I wanted to make with less oil of course
Here we are. I took all spices in proportion I thought I wanted in the pickle. Since this is an instant pickle I could experiment with that.
Mustard seeds powder – 2 tablespoons
Fennel Powder – 4 tablespoon
Mustard daal – 11/2 tablespoons
Dry Mango powder – 2 teaspoons
Lemon juice – 4 table spoons
Mustard oil – 3 tablespoons
Salt to taste
Fennel seeds – 1 ½ teaspoons
Fenugreek seeds – 1 ½ teaspoons
Asafetida – 4 pinches
Green chilies – 100 grams cut into chunky pieces
Here is what I did:
Add salt to green chilies and keep aside.
Mix all dry spices and roast till a light aroma comes
Take off flame and keep aside for 5-7 minutes
Add this spice mix to chilies and salt mixture.
Heat Mustard oil in a pan and add fenugreek and fennel seeds, allow spluttering. Add asafetida
Take off the flame
Add some Kashmiri Red Chili Powder. (This is only for color)
Put this tadka on the chilies mixed with spices
Finally add Lemon juice.
Leave this for a day. I had it with hot rotis immediately
Pickle Ready to serve.