Salt Narthangai Pickle

Preparation Time : 15 minutes
Cooking Time : 10 minutes

Ingredients

Narthangai - 1 big, washed, wiped clean, chopped finely
Salt - to taste
Turmeric Powder - 1 tsp
Asafoetida - 1/2 tsp
Gingelly Oil - 2 tbsp
Fenugreek Powder - 1 tsp
Mustard - 1 tsp
Ginger - 5 tbsp, finely chopped
Green Chilli - 10 chopped finely

Procedure

1. In a dry vessel, add the chopped narthangai pieces, salt, turmeric powder and shake well.
2. Cover and keep for 2 - 3 days. Toss once everyday.
3. After three days, heat gingelly oil, add mustard, once it splutters, add the asafoetida, ginger, green chilli, fenugreek powder and immediately add into the narthangai pickle.
4. If you see any traces of water, keep this to dry in the hot sun for a day or two
5. Store in a clean, dry bottle and always use a dry spoon to handle.