Maa inji pickle

Name: Maa inji pickle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: Maa Inji - 1 cup; Red chilli powder - 2 tbs; Salt - 1 tbs; Till oil - 1/4 cup; Lemon - 1; Mustard and urad dhal - 1 tsp each; Hing - 1/4 tsp; Curry leaves - 10

Main Dish

Very Easy

35 min

Ingredients

Maa Inji - 1 cup
Red chilli powder - 2 tbs
Salt - 1 tbs
Till oil - 1/4 cup
Lemon - 1
Mustard and urad dhal - 1 tsp each
Hing - 1/4 tsp
Curry leaves - 10

Preparation

Preparation20 min

Cook time15 min

Wash maa inji well. Scrape the skin with a knife. Cut it to small semi circles.
Heat 1/8cup oil and add maa inji pieces. Stir well until cooked. Add lemon juice, red chilly powder, salt and mix well. When the raw smell of chilly powder is gone switch off flame.
In a seperate pan heat the remaining oil and splutter mustard seeds, urad dhal hing and curry leaves. Add this to the pickle. When cool store in airtight pickle jar.
There is no need to refrigerate this pickle because oil and salt work as preservatives. The pickle should be immersed in oil. Do not use wet spoon to take pickle.Use pickle daily.
If unattended for more than 2 days fungus will be formed. Follow these simple rules and your pickle will stay for long without refrigeration.