Drumstick Pickle

Ingredients:
15 drumsticks
1 tsp methi (fenugreek seeds)
3 tsp mustard seeds
20 dried red peppers
1/4 tsp asafoetida
1 tbsp turmeric powder
100 gm tamarind
2 tbsp vinegar
3 pods garlic-peeled
3 tbsp salt
1 cup refined oil
2 tbsp sesame oil

Method:
Scrape the drumsticks lightly and cut into desired sized pieces. Steam them for 5 minutes.

Grind together the methi, sarson, red chilies and tamarind to a fine paste.

Heat oil and add garlic, ground ingredients, heeng, salt and haldi. Mix well and add the drumsticks.

Cook on low flame for 5 minutes.

Take it off the heat and cool. Add the vinegar and sesame oil, transfer into a clean jar and leave for 3 days, before serving.