Keera/green cucumber pickle(instant pickle)

Ingredients

• * Keera/Cucumber green-Medium size 2
• * Mustered seeds- 4 teaspoons
• * Red chilli powder 4 teaspoons
• * Fenugreek seeds 1 teaspoon
• * Salt to taste
• * Lemon-1 medium size(optional)
• * Oil

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Japanese cucumber salad

Preparation

• Wash the cucumber and peel the skin off (if the skin is too thick), chop the keera in to big chunks, grind the mustard seeds,fenugreek seeds seperately as a fine powder.
• In a mixing bowl add cucumber chunks, chilli powder, mustard powder, fenugreek powder, salt together with little oil to get uniform mixture.
• After thorough mixing adjust the salt by tasting th pickle,add lemon juice up to your taste, finally put tempering if you required so.
• Take the clean jar and transfer pickle by adding the remaining oil to that.set aside for 24 hours.
• It stays for 3-4 days only not for long period.
• Serve with hot rice and dollop of ghee.