Papaya pickle

Papaya raw 1kg peeled, deseeded and cut in bite-size pieces

Mustard oil 200ml

Carom seeds powdered 1tsp

Mustard seeds powdered 1tbsp

Turmeric 1tsp

Red chili powder 1tsp

Vinegar 20ml

Heeng powdered 1/4tsp

Salt according to taste

Heat oil to smokey point and let it cool down

Mix all the ingredients and keep in a glass jar, kewpikeep inwin sunlight daily for 2-3hours be ready in 2-3 days.if you want to keep it longer make sure oil floats over.

Apple pickle

Apple juicy 1kg

Oil 200ml

Turmeric 1tsp

Mustard seeds powdered 1 tbsp

Vinegar 20ml

Fenugreek seeds powdered 1 tbsp

Red chili 1tsp

Salt to taste

Heat oil to smokey point and let it cool down. 

Mix all the ingredients and keep in a glass jar, keepikeep the sunlight daily for 2-3hours be ready in 2-3 days.if you want to keep it longer make sure oil floats over

 Papaya pickle

1kg papaya(raw) peeled ,seeds

DAAl BADI

1kg moong daal/urd daal
1/2tsp heeng
4tsp dhania saboot
1tsp black pepper
15 medium whole Red chilies
Method
Soak daal for 6hours.. Drain and grind in mixer to make a coarse paste. Crush together roughly ,dhania, black pepper, red chili,now add all spices to the daal paste and whisk it fast for 2-3minutes.. Oil the plates or use some cotton clothes make badi  and keep in sunlight for 1-2days depending upon the temperature..

• Note. You can add grated 250 grams of gheeya(nottle guard) kaddu  or pettha(ash gourd )

Chuttney wale karele