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Quali flower pickle-Indian
This is a typical Indian spicy pickle. Most of the ingredients will be found in the Indian Store. Quali flower pickle goes well with paratha/tortilla, curd rice or plain rice. It will remain until 10 days outside and atleast a month in the refrigerator. This can be made even without garlic. Ingredients
- Gobi - 1 whole
- Carrots - 2
- Hing - A pinch
- Ginger garlic paste - 2 Tsp
- Dry methi leaves - 1/4th Tsp
- Garlic cloves - 4
- Curry leaves - 10
- Red chilly powder - 5 Tsp
- Salt - 10 Tsp
- Lemons - 4
- OR
- Plastic Lemon - ½
- Oil 1 ¼ cup
- (For pickle masala powder)
- 2 Tea spoons coriander
- 1 spoon Jeera
- 1 spoon Mustard
- 4 Fenugreek/Methi seeds
Directions
- Cut Gobi into small florets.
- Cut 2 carrots in to thin long pieces.
- Dry fry the Coriander seeds, Jeera seeds, Mustard seeds and Fenugreek or Methi seeds separately and grind all of them together. Keep it aside.
- Do the Tempering or popu or Tiragamota thus-
- Heat a small pan with 4 Tsp oil, add 1/2 spoon urad dal, 1/4th spoon mustards,
- 1/4 spoon jeera. Add curry leaves, little hing powder and 1 spoon ginger garlic paste.
- When it becomes cool, add this tempering / popu to the gobi florets in a big vessel.
- Cut 4 raw garlic cloves into small pieces and add it to it.
- Add the ground powder to it, add 5 spoons ready made red chilly powder, 10 spoons salt and 1/2 ready-made plastic-small-lemon or juice taken from 4 lemons to the Gobi florets.
- Add 1/4th spoon dry methi leaves to it. (Optional) At the end, add 1 cup heated and cooled oil to the above mixture and mix it well. No doubt it will be mouth-watering for you and the audience. Say Brahmarpanam and no doubt it will come out good.
- Enjoy the Gobi pickle.
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