Mace/Jathika Pickle
Ingredients
Mace deseeded-5 nos
Garlic pods minced-5 nos
Mustard-1tsp
Turmeric-1tsp
Chilly powder-2tsp
Asafoetida powder-a pinch
Salt as required
Fenugreek-1/3tsp
Vinegar-1tbsp
Curry leaves
Gingely oil
Method
Take the deseeded mace peel skin and chop into small cubes.Cook in little water and a pinch of salt and turmeric.(you can even skip this cooking step.I do because I prefer cooked taste).
Heat oil in pan splutter mustard add garlic cloves and curry leaves saute add turmeric chilly powder asafoetida and fenugreek and saute till raw smell goes.Add the cooked mace cubes and mix well.Adjust salt.Cover and cook for 10 minutes in low flame.
Switch off flame add vinegar and mix well.
Once cooled store in dry airtight container.
Your yummy Mace/Jathika Pickle is ready.
Mace deseeded-5 nos
Garlic pods minced-5 nos
Mustard-1tsp
Turmeric-1tsp
Chilly powder-2tsp
Asafoetida powder-a pinch
Salt as required
Fenugreek-1/3tsp
Vinegar-1tbsp
Curry leaves
Gingely oil
Method
Take the deseeded mace peel skin and chop into small cubes.Cook in little water and a pinch of salt and turmeric.(you can even skip this cooking step.I do because I prefer cooked taste).
Heat oil in pan splutter mustard add garlic cloves and curry leaves saute add turmeric chilly powder asafoetida and fenugreek and saute till raw smell goes.Add the cooked mace cubes and mix well.Adjust salt.Cover and cook for 10 minutes in low flame.
Switch off flame add vinegar and mix well.
Once cooled store in dry airtight container.
Your yummy Mace/Jathika Pickle is ready.
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