This recipe is simple and also gives fresh and instant pickle.So go ahead and try this one.
Ingredients
Garlic pod full - 5
Sesame oil - 4 tbsp
Lime juice - from 1 1/2 lime
salt to taste
Asafoetida - 1/2 tsp
Fenugreek seeds - 1 tbsp
Mustard seeds - 2 tbsp + 1/4 tsp
Red chilli powder - 2 tsp
Method
Peel off the garlic skin.
Dry roast 2 tbsp mustard seeds in a heavy bottomed pan for 40 to 50 seconds and transfer it into a plate.See note for more clarity.Then dry roast the fenugreek seeds slowly until brown.Then transfer it into the same plate.Once they cool down completely, grind it into a fine powder.
In the same pan , add 2 tbsp oil and add garlic and salt and saute until soft.This might take about 7 to 10 minutes.Then add red chilli powder and saute for another 2 minutes until the raw smell goes away.Turn off the heat and add ground fenugreek & mustard powder and lime juice.Mix everything thoroughly.
Heat the remaining oil in a separate pan and add mustard seeds.Once they crackle , add asafoetida and turn off the heat and pour over the pickled garlic.
Store it after it cools down completely. Enjoy with your rice or roti.
Note
- Do not let the mustard crackle.We want them warm only.Alternately you can sun dry for an hour also.
- Refrigerate for long shelf life.
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