Halwai July 22, 2017

Ingredients:

• 1/2 kg – Thendlin, cut in small pieces
• 1/2 kg – Carrots, cut in small pieces
• 1/2 kg – Papaya, cut in small pieces
• 1.5 cups salt, boiled in 2 cups water
• 1.5 cups – Salt
• 1 bottle – Vinegar
• 200 gms – Dry red Kashmir Chillies
• 25 gms – Jeera/Cumin
• 25 gms – Mustard Seeds
• 25 gms – Turmeric powder
• 1/2 kg – Sweet Oil
• A Few Curry leaves
• 1 tsp – Asafoetida

Method:

  1. Mix the vegetables with 1.5 cups salt.
  2. Place them in a vessel, and keep a weight over it for one day.
  3. The next day, remove them from the brine and dry them for 2 days in the sun.
  4. Broil all the masala (roast on a tawa), and grind with vinegar.
  5. Boil 1.5 cups of salt in 2 cups of water for half an hour, then add the vinegar and boil for just a few minutes.
  6. Remove from heat.
  7. Mix the ground masala and the vegetables in the salt and vinegar water.
  8. Heat the sweet oil and fry the curry leaves and asafoetida. Put it in the pickle.
  9. Bottle the pickle, when it is cool.