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Preparation Time : 15
Cook Time : 10
Total Time : 25
1 1 1/2 cucumber, chopped to small pieces
2 tablespoon oil
To dry roast and grind to powder: 1 tablespoon mustard seeds
1/2 tablespoon fenugreek seeds
To add to chopped cucumber: 1/2 teaspoon turmeric
1 tablespoon mango powder
1 tablespoon chilly powder
For Tempering: 6 cloves of garlic chopped
1/2 teaspoon urad dal
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dry red chillies, broken
1/2 tsp asofoetida
4-5 curry leaves
Peel and chop the cucumber to small pieces, smaller than bite size pieces preferably.
Dry roast the mustard seeds and methi seeds and grind to powder.
Chop garlic and heat oil for tempering. Add the chopped garlic, urad daal..let it brown.
Add the mustard seeds and cumin seeds, let them splutter.
Add the red chillies, hing and curry leaves, when they splutter add it to the chopped cucumber.
Add the rest of the ingredients like salt, turmeric, red chilli powder and mango powder to the cucumber. Mix well.
You will notice that when its first mixed, the pickle is thick, but slowly the juices from the cucumber start coming out and the pickle will become juicy.
After one day, it will be more juicy, thats why it doesn't remain good for long.
Serve immediately with hot steamy rice, chapati or naan.
Instant pickle is ready to relish.
This pickle unlike others can be kept only for 2-3 days but the taste is just awesome.
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