Vegetable pickle

Ingredients:

1. Carrot - 1 nos
2. Beans - 4 nos
3. Bittergourd - 1 nos
4. Small brinjal - 1 nos
5. Drumstick - 1/2 nos
6. Mango - 1/2 nos
7. Cluster beans (Kothavarangai) - 5 nos
8. Lime - 1 nos
9. Lemon juice - 1/2 cup
10. Salt to taste
11. Chilly powder - 2 tablespoons
12. Asafoetida - 3/4 teaspoon
13. Mustard seeds - 1 teaspoon
14. Fenugreek powder - 1/2 teaspoon
15. Vinegar - 1 tablespoon
16. Turmeric powder - 1 teaspoon
17. Garlic (optional) - 10 pods
18. Oil - 4 tablespoons

Procedure:

• Wash, wipe(has to be dry) and Cut all vegetable ingredients into 1/2 inch pieces
• Now heat the oil and season with mustard seeds, fenugreek powder and asafoetida and add to the vegetables. Stir well
• Add all of the remaining dry powder spices to the vegetables
• Now add vinegar, lemon juice and salt to the mixture
• Mix well uniformly and transfer to a dry glass container or ceramic jar
• Cover it with a thin muslin cloth
• Stir well daily from the bottom and use it after two to three days
• This can be refrigerated for 1 to 2 months (avoid using wet spoons to prevent fungus formation)