Chilly Pickle with Mustard Seeds (Thanks to my friend Nandini Raybaruah for the recipe idea)
- Make a paste of mustard seeds and some garlic pods with white vinegar, keep aside
- Wash the chillies, dry completely and cut to small pieces
- Heat mustard oil and add some paas-phooron
- When the paas-phooron stops spluttering, turn off the heat
- When the oil becomes cool, add the chilly pieces and mix thoroghly
- Add the mustard seed-garlic paste, some dried & grated ginger, salt and mix again
- Add some more mustard oil if it looks too dry
- Use the pickle after 2-3 days
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