Halwai September 15, 2017

Ingredients:

• 1 kg – Green chillies (slit)
• 3 tbsp – mustard powder
• 1 tbsp – Methi seeds (roasted and powdered)
• 7 to 8 Lemons
• sesame oil
• 1 tsp – Hing
• 1 tsp – Turmeric
• salt to taste

Method:

  1. Heat one tablespoon oil in a pan and add the chillies and turmeric. Cook for two minutes.
  2. Add mustard, methi and salt. When it’s cool, add lime juice. Mix.
  3. Heat the remaining oil and add hing. When it’s cool add to the pickle mix.
  4. Mix well. Eat after one or two days.

Recipe courtesy of Anita Raheja