Step 1:- Wash lemons ( 5-6 nos ) and steam them ,
Cut each into 8 pieces ,remove seeds and keep aside .
Step 2:- Heat a pan and add oil ( vegetable oil, 1 cup ) , add ginger (chopped / sliced 1/2 cup ) , garlic ( chopped / sliced 1/2 cup ) and green chillies ( chopped 1/4 cup ) , saute for 4-6 minutes ,until it gets light golden brown in color
now BRING DOWN the heat and add Kashmiri chili powder ( 1 1/2 teaspoon ) and turmeric powder ( 3/4 teaspoon ) , fenugreek power ( 1/2-3/4 teaspoons) , asafetida ( 2-3 pinches ) roast it until its raw smell goes away .
add curry leaves ( 3-8 twigs ) ,
vinegar ( 1/4 cup ) , salt and water ( 1/4 cup ) , combine and
and add step 1 lemons ,
brown sugar ( 1 teaspoon ) , mix well and " cook for 5-7 minutes on low- medium flame.
Step 3 :- Lemon pickle is ready .......: -) Store in an airtight container , in refrigerator..... :-) Enjoy as a side dish for steamed rice/ Biryani /Fried rice ..... - JA- Mathew-
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