Gadarangai pickle

Ingredients:

Gadarangai- 2 nos 

Red chilli powder - 1/2 cup

Turmeric powder-1/2 tsp

Rock salt/ kal uppu - 1/2 cup

Fenugreek powder -1/2 tsp

Asafoetida -1/2 tsp

Sesame oil-1/4 cup

Method:

• Wash and pat dry gadarangai.( nice juicy Gadarangai  makes best pickle). 
• Cut it into bite size pieces.
• Dry roast fenugreek seeds and powder them finely.
• Powder the rock salt also finely.( you can add it as such also but some time it remains undissolved )
• Add this salt to the chopped gadarangai and mix well with a paddle.
• Now in a pan add sesame oil when it is hot enough add mustard seeds, when it splitters turn off the gas and add all the spice powders.
• Stir well and add it to the pickled mixture.
• Store it in a glass or Porcelain container. 
• Consume it after 3 to 4 days.
• Refridgerate for the safer side.

Notes:

• You can also leave the salted gadarangai for few days and then add tempering.
• If so mix gadarangai twice a day.
• Another method is add all the spice powders to the salted gadarangai and then add the hot oil tempered with mustard seeds.

Gadarangai must be quite ripe  for pickling.

• Try the method you feel comfortable with.