White rice or khichuri is nectar to eat with some green chillies. But if it is mixed with a little salt and sour, then the taste increases several times. And if you are careful about storage, you can eat it for a long time. In some regions this pickle is also eaten with bread.
Materials
Green pepper 500 grams
Lemon – 5 medium
Salt is little
A lot of mustard oil
Two tablespoons of whole coriander
A tablespoon of whole cumin seeds
Half a tablespoon of fennel
A little bit of black cumin
Two tablespoons of tamarind juice
Dry chili powder- half spoon
A little yellow
the method
First, remove the seeds from the peppers. Then wash it well and wipe it with a cotton cloth. If there is no water, the pickle will last longer. Cut the peppers into one inch pieces. It is better if the seeds come out during cutting, the scab will be less. Mix five hundred grams of pepper with the juice of 5 medium lemons. Mix with little salt and keep for ten to fifteen minutes.
Now fry the dry kadai with two tablespoons of whole coriander, 1 tablespoon of cumin, and half a spoon of fennel. Be careful not to burn the masala. Now cool the spices and grind them to semi-powder. Now put some mustard oil in the pan. Add little black cumin seeds. The oil should be steaming hot. If mustard oil rubs on the nose, take it down. Add little chili powder, little turmeric powder in hot oil. Add ground chillies and lemon juice to it.
Add the roasted semi-powdered masala. Add two spoons of vinegar. Now all must be kneaded well together. Then pour the pickle in a glass jar. Note that pickles are submerged in oil. Then keep it in the sun for two or three days. The tastier it is, the more fun it is to eat.
