Small potatoes boiled and peeled and dried - 2 poundsPeas shelled & boiled & dried - 2 cupsGinger ground to paste - 3 inchesLemon juice - 1 1/2 cupsRai powder (mustard powder)- 1/4 cupSalt - to tasteRed chilli - 3Haldi (Turmeric)- 3 tsp.Asofoetida - 1 tsp.Kasuri methi (dried fenugreek leaves) - 2-3 tsp .Mustard oil - 1 cupBoil or microwave the potatoes and peas separately. Peel potatoes. Spread on a tray so that the extra water dries up. Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with lemon juice. Heat oil. Add ginger paste and fry till light brown. Add the lemon juice with the spices to the ginger paste. Mix well. Add the peas and potatoes. Cook further for a minute. Mix well and remove from fire. Cool and fill in a clean jar. Ready for use in a day or two. This pickle should be consumed within a week.
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