➢ Ingredients
Crude turmeric - 200 gms.
Ginger - 100 gms
Lemon-2
Green Chile - 10
Mustard oil - 1/3 container (75 grams)
Mustard seeds - 1 teaspoon
Asafoetida - 1 squeeze
Dark Pepper - 1 tablespoon
Fenugreek seeds - 2 teaspoons
Fennel - 4 teaspoons
Yellow mustard seeds - 4 teaspoons (ruddy)
Salt - 2 teaspoons
➢ How to make Ginger stew Turmeric in a pickle
To make a pickle, first altogether wash the turmeric, ginger, lemon and green chilies in the wake of cleaning and drying the water.
Presently strip the ginger and the turmeric and make a little cut. Cut the green bean stew into four pieces, and cut the rest of the stew consistently. Cut the lemon into two sections.
To make the pickle, heat the container by placing it in the gas. Spot the fennel, gram and dark pepper in the container, blend persistently for 1 moment and broil daintily.
Presently include the mustard oil in the container and warmth well. At the point when the oil is hot, turn off the gas and cool the oil, put the mustard seeds in the oil. When the mustard seeds are browned, include asafetida and include cleaved ginger, turmeric, and green chilies, alongside salt, brilliant mustard seeds and fenugreek-split pepper, add all fixings to a decent blend. Do it
Include the lemon squeeze and blend well in the pickle. Crude turmeric and ginger pickles are prepared. Take the pickle in a bowl. Fill the gherkin in a glass or dry artistic compartment and following 3-4 days, the pickle is very much arranged and the flavors are blended well.
proposal
Rather than lemon squeeze in a predicament, you can likewise utilize 2-3 tablespoons of vinegar.
To run the gherkin for quite a while, use vinegar in a sticky situation or keep the gherkin clean in oil, in the wake of doing as such, the gherkins keep going quite a while.
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