Karonda pickle

Name: Karonda pickle
Cuisine: Indian
Ingredients: 250 grams Karonda; 1/3 cup Mustard oil; 2 tsp Yellow mustard; 2 tsp Salt; 1 tsp Red pepper; pinch Asafoetida (Heeng); 1 tsp Turmeric powder; 1 tsp Cumin; 1 tsp Ajwain (thyme); 2 tsp Fenugreek seeds

Rupa Kodwani @Ahanu13

Akola

#Zing

Rupa Kodwani @Ahanu13

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Ingredients

250 gramsKaronda
1/3 cupMustard oil
2 tspYellow mustard
2 tspSalt
1 tspRed pepper
pinchAsafoetida (Heeng)
1 tspTurmeric powder
1 tspCumin
1 tspAjwain (thyme)
2 tspFenugreek seeds

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Steps

1

Well have to boil karonde first to prepare Karonda pickle.
2

Take two cup water in a tumbler to dip the Karonde, boil the water, add the karonde in the boiled water.
3

Boil the karonde for 3 minutes after that Take out the karonde.
4

Heat the pan, then take methi Dana, Ajwain, cumin in the pan and roast them for 1min.
5

Grind these spices in the mixer along with yellow mustard and salt.
6

Make a coarse powder of spices. Heat the oil for pickle.
7

Heat the oil till smoke rise from it. Then turn off the flame, cool the oil now.
8

Add Heeng in it, after that we will add turmeric powder, now, we will add karonde in it.
9

Add the powder of spices in it, then add red pepper in it.
10

Mix all the things nicely. The Karonda pickle is ready. But you will be able to eat this pickle after 4 days when all spices will be absorbed.
11

Keep the pickle for 4 days and stir it at regularly. We can store it pickle in a container of glass or plastic.
12

The Karonda pickle is ready.