Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tablespoon chilly powder and 1 teaspoon salt, keep aside for half n hour.
Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic.
Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder.
Saute well. Add 1 tablespoon vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 teaspoon salt.
Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tablespoon vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.
