Kathal Pickle

Name: Kathal Pickle
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 kg Kathal; 2 tablespoons mustard Oil; 50 gms Fenugreek seeds; 50 gms Fennel seeds; 25 gms kalongi/ onion seeds; as per taste Salt and chilli powder; 25 gms Haldi powder; as required Oil for frying

Mona Puri @MonaPuri

#Day2#Cooksnap Tried Anju Aggarwal's recipe with little bit variations. Thank u so much Maam for sharing the recipe 🙏

Mona Puri @MonaPuri

#Day2#Cooksnap Tried Anju Aggarwal's recipe with little bit variations. Thank u so much Maam for sharing the recipe 🙏

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Ingredients

30 minutes

5 servings

1/2 kgKathal
2 tablespoonsmustard Oil
50 gmsFenugreek seeds
50 gmsFennel seeds
25 gmskalongi/ onion seeds
as per taste Salt and chilli powder
25 gmsHaldi powder
as requiredOil for frying

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Steps

30 minutes

1

Peel the skin and cut the Kathal into small pieces. In a pan heat the oil and deep fry the kathal pieces Keep aside
2

Now take the whole masalas like Fenugreek seeds, saunf, kalongi, and grind them coarsely in the grinder
3

Now in a pan heat little oil and let it cool down and then put all the grinded masalas into it.
4

Add the Kathal pieces in it. And nicely coat them with the masala. When cool store it in an air tight container.