Mix the turmeric powder and red chilly powder in about 1/4 cup of water, keep aside.
Heat oil in a pan add panchphoran seeds asafoetida and Nigella seeds.
Wait till seeds splutter and get aromatic. Now switch off the gas and slowly pour the turmeric and chilly powder solution into the hot oil.
Turn on the gas and cook the mixture till the oil comes on top. Add salt.
Now add the karonde, mirch and ginger and stir well.
Cook till the oil starts bubbling again around the edges.
Stir slightly and add sugar and vineger and stir again and cook for 3-4 minutes on a medium flame so that the mixtures looks glazed and shiny.
Sprinkle garam masala and stir. Switch off the flame and let it cool.
Its ready to eat with puris, paranthas or just like that. Enjoy.
For storing : Empty the contents in a glass jar and refrigerate for about 2 weeks.
My tip : Don't over cook the pickle otherwise there is a chance of loosing crunch and the texture. Spices and sugar can be adjusted.
