Turmeric, ginger pickle
Ingredients
100 grams raw turmeric
50 grams Ginger
Two green chilies
1/4 tsp heeng powder
2 lemon
Salt as required
1 tablespoon mustard oil
1/2 tsp panch phodan
Method
Wash, peel and chop turmeric and ginger finely. Chop the green chilies.
Squeeze the lemons, remove seeds.
Mix salt, lemon extract and keep it for some time.
In a small kadai, pour mustard oil, bring to a point where it emits smoke, off and add panch phodan. Let it splutter. Add chopped green chilies. Cool and add to the turmeric and ginger. Mix well.
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