Saturday, December 22, 2012

Green Chilli Pickle / Hirvya Mirchiche Lonche

Time 30 min
Fresh green chilies approximately 20 (slit at the center)
Lemon juice 3-4 lemons
2 lemons cut into 8 pieces each
Salt 4 tsp (as per taste)
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 4 tsp
Fenugreek seeds 1 tsp roasted
Oil 2-3 tbsp

1. Slit chilies at the center. Keep it aside.
2. Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. 
3. Fry hingadi & roasted fenugreek seeds in hot oil just for 10-15 seconds. (keep in mind that it should not burn). Remove from oil. In the same oil add mustard seeds with cover, after seeds pops out switch off the flame. Allow it to cool. Keep it aside.
4. Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
5. Now first make a coarse powder of hingdi and fenugreek seeds in blender. Then to this add roasted mustard split seeds/ daal and make course powder. (Just blend for 4-5 second otherwise it becomes very fine powder)
6. Take chilies in mixing bowl add turmeric (i have added fresh turmeric), salt, then course powder of fenugreek seeds, hingdi, mustard split seeds/daal.
7. Mix well. Now transfer this to the sterilized jar. 
8. On top of pickle keep cut lemons, then pour lemon juice and oil (the one with mustard seeds). Cover the lid
9. Keep pickle for 2-3 days outside at cool and dry place. Mix well and then keep in refrigerator.

Hingdi picture

 Roasted mustard split seeds /Daal

 Coarse powder of fenugreek, asafoetida / hingdi and mustard daal

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