
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:
- Mix the vegetables with 1.5 cups salt.
- Place them in a vessel, and keep a weight over it for one day.
- The next day, remove them from the brine and dry them for 2 days in the sun.
- Broil all the masala (roast on a tawa), and grind with vinegar.
- 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.
- Remove from heat.
- Mix the ground masala and the vegetables in the salt and vinegar water.
- Heat the sweet oil and fry the curry leaves and asafoetida. Put it in the pickle.
- Bottle the pickle, when it is cool.