Remove the stems of the karondas. Wash them thoroughly with water (wash 3-4 times). Fill the karondas in a bowl or plastic container, add 1.5 teaspoons of salt and 1 teaspoon of turmeric powder, mix well, cover and keep for 5 minutes. Then add 300 ml of water and keep for a week, stirring 2-3 times a day. After that, cover the lid and store.

After washing and draining the karondas, spread them on a cotton cloth to dry and place them under a fan for 15 minutes. Heat oil in a pan until it starts smoking, then let it cool down to a warm temperature, just enough to touch without burning your fingers.

Now, take the karondas in a bowl, add the prepared pickle masala and cooled oil, and mix well. Cover with a lid and keep for a day.