PREPARATION

1. In a mixing bowl, add455 grams bell pepper, 600 grams lemon, 1 teaspoon asafoetida, 40 grams fenugreek seeds, 40 grams mustard powder, 40 grams

fennel powder, 3 tablespoons salt, 200 milliliters oil, 300 milliliters oil and mix it well to combine.

2. Now, transfer it to glass jar or air tight container.

3. Keep it in sun for 12 days.

4. Serve.

Mushroom pickle

Servings - 7 - 10

INGREDIENTS

Water - 1 litre

Lemon juice - 100 milliliters

Mushrooms - 630 grams

Mustard oil - 100 milliliters

Dry red chili - 5

Asafoetida - 1 teaspoon

Mustard seeds - 2 teaspoons

Nigella seds - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Garlic - 1 1/2 tablespoons

Ginger - 1 tablespoon

Paprika - 1 tablespoon

Mustard powder - 2 teaspoons

Turmeric - 1 tablespoon

Tamarind pulp - 100 milliliters

Black salt - 1 1/2 tablespoons

Salt - 1 tablespoon