Chop the vegetables and wash them well
Air dry on a cheesecloth or a paper napkin till the water content is gone
Add salt and lime juice, give a good toss and set aside for 2 hours
In a mixer, add the red chillies and grind to a fine powder, add asafoetida now and turmeric powder and blitz for a while to mix it all up
Now, add mustard seeds and run the mixer once to crush it all up to a fine powder
Spread this powder on a plate and allow to cool completely
Once cooled off, mix the powder to the chopped vegetables and adjust salt as per taste (leave for 2 hours undisturbed)
In a dry non-reactive jar, transfer the pickle
After 2 days, refrigerate for further use
Finish within 1-2 months
