NELLIKKAI PICKLE

Ingredients:

½ kg small Indian nellikkai
1 ¼ tbs of gingelly oil
1 ¼ tbs of red chillie powder
½ tsp mustard seeds
½ tsp dry roasted powdered fenugreek seeds
2 sprigs curry leaves
A pinch of asafetida powder
Salt to taste

Method:
Wash and dry the nellikkai.
Heat ½ a tbs of oil in a heavy pan. Pan fry the nellikkai on medium heat.
( You can also steam cook this nellikkai if you like)
After about 10 minutes, remove from the stove.
Let it cool to room temperature.
Then cut the nellikkai and remove the seeds in the middle.

Then mix the nellikkai, salt and chillie powder.
Set aside for about half an hour for the spices to blend.
Heat the remaining oil and fry the mustard seeds.
When they splutter, add fenugreek powder, asafetida
powder and curry leaves to the oil.
Remove it from the stove and after a minute, pour it over
the nellikkai. Mix thoroughly. Let it cool well.
Cover and store in the fridge. It will be ready to serve
in two days.