3 1/2 cups cut vegetables
Different colored bell peppers
3/4 to 1 cup sesame oil
1 teaspoon mustard
1/2 teaspoon methi seeds
1/2 teaspoon asafoetida
3 teaspoons chilli powder
1 teaspoon turmeric powder
1.Select fresh and tender crispy vegetables.Wash and dry thoroughly.Wash and dry the cutting board,knife,plates etc well.
2.Dry roast the ingredients from mustard through turmeric and grind.Make sure the jar is dry before grinding.
3.Now take the cut vegetables in a clean dry bowl,add the salt and ground spice powder.Do not mix.
4.Heat the oil for 3-4 minutes and add to the vegetables at once.After 10 minutes mix well.
5.Let the pickle rest for at least 10 hours before using.
6.Store in a clean wood/glass jar and refrigerate.
7.Take in small quantity and use when needed
1.You can also use vegetables like potato,chow chow,beet root etc.
2.Increase/decrease spice as per your taste.
3.Dl not mx the pickle at once after oil is added.
4.Even a drop of water spoils the entire pickle,so make sure you thoroughly dry any moisture in veggies,knife vessel etc.