Mahali root& lemon pickle

Ingredients:

• Maa ver/ mahali root ( kizhangu)- 1/4 kg
• Lemon-15 nos
• Salt - As required

To temper:(1/2 cup of pickle) 

• Sesame oil-2 tbsp
• Mustard seeds-1/4 tsp
• Fenugreek powder-1/4 tsp
• Red chilli powder-1 tsp
• Turmeric powder-1/4 tsp
• Asafoetida-1/4 tsp

Method:

• Wash the maa ver/ mahali root,scrap it well.
• Cut it and remove the centre root.
• Now chop them into tiny cubes.
• Wash and Pat dry the lemons.
• Cut it into quarters or as per your wish 
• Now in a glass jar or porcelin jar spread alternative layers of maa ver,lemon and salt. 
• Mix twice or thrice daily or shake the bottle well so that all the pieces gets coated well in salt. Repeat this for about 5 to 7 days.
• Temper with items mentioned below'to temper'. 
• Store in refrigerator. 

Notes:

•  You can also temper in batches.
• Adjust salt to your preference.
• Salt and oil acts as natural preservatives and increases the shelf life.
• You can use less lemon and more of mahali root.