Cooking Instructions
- 1
Rinse ker thoroughly with water. Spread on a towel to absorb excess water. In a nonstick pan, pour oil and switch on the burner. When the oil becomes hot, add bay leaves, mustard seed, cumin seed, fenugreek seed, fennel seed, kolonji and asafoetida powder and allow them to flutter.
- 2
Add ker into the hot oil and mix gently. Add oil the spices and cook for 2-3 minutes under medium flame.
- 3
Switch off the burner and keep it aside to let the pickle comes down to room temperature. This may take few hours. Transfer the pickle into a clean bottle and preserve. This pickle is ready to serve.
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I am a senior citizen. At present, kitchen is my laboratory. I think more and cook less. I try something whenever new idea comes to mind. My recipes are simple but interesting, tasty, diet friendly and quick with minimum oil and ingredients . I belong to Jain community , therefore my dishes are strictly vegetarian cuisine.
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