WHAT YOU NEED:
Badgapuli / big lemons - 2
Red chilly powder - 3 heaped tsps
Green chilly - 3
Asafoetida - size of a big chick pea
Turmeric powder - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1 tsp
Gingily oil - 2 tbsp ( I used sunflower oil)
Salt - to taste
HOW TO MAKE :
Wash badgapuli very well, wipe with clean cloth.
Cut in small pieces.
Chop green chillies.
Now apply Salt crystals to cut badgapuli pieces.
Mix in green chilli pieces. Cover and keep it overnight.
Take a pan and dry roast fenugreek seeds. Powder it.
Now heat a little oil in a pan, add fenugreek powder, asafoetida and red chilly powder and roast them. Grind it in a mixer to get a smooth paste.
Mix this mixture in salted badgapuili. Mix well.
Now heat 2 tbsp oil, when hot splutter 1 tsp mustard seeds and pour on badgapuli pickle.
Store Badgapiuli Pickle in dried glass jar.