Ingredients:
Fenugreek seeds- 5 tbsp
Lemon juice or Sour orange juice- 1 cup
(Heralekai juice)
Salt to taste
Red chili powder- 2 tsp
Jeera powder- 1 tsp
Black pepper powder- 1/2 tsp
Roasted methi seeds powder- 1 tsp
Turmeric- 1 tsp
For seasoning:
Oil- 2 tsp
Mustard seeds- 1 tsp
Hing a pinch
Method:
Cut the lemon/ Heralekai juice in a glass bowl. Add methi seeds and let it soak in it for a day. Next day add rest of the masala ingredients and add the seasoning after it cools down. Mix and serve after a few hours
P.S. Methi seeds can be sprouted and dried on a cloth overnight and then use it for the pickle.
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