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Dosakai Pickle

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Ingredients:

Dosakai/cucumber – 1lb (approx 450g)
Asafoetida (Hing) – 1/4 tsp
Mustard Seed Powder (Rai Powder)- 1 tbsp
Turmeric Powder (Haldi) – 1/4 tsp
Coriander Powder (Dhaniya Powder)- 2 tbsp
Red Chili Powder – 2 tbsp or to taste
Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered)
Salt – 1 tbsp or to taste
Sesame Oil (Gingily Oil) – 1/4 cup
Dry mango powder (Aamchur powder) – 1/4 tsp OR Lemon Juice – 1 tbsp

Method:

Wash the Dosakai, wipe off & Cut into bite-size pieces after removing the seeds in centre. Make sure that there is less moisture.

Using a Mortar and Pestle, powder the Fenugreek Seeds. Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Aamchur powder (Or Lemon Juice).

Mix well, add in the Oil and mix again. Cover and keep on the counter overnight. Stir periodically. transfer to a bottle and store
Can be stored for 2-3 weeks under refrigeration.

This goes great with Plain Rice or Dosas
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