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.

Date Pickle

Ingredients:
• 500 gm Dates
• 1/2 Cup red chili powder
• 1/2 Cup garlic paste
• 1/2 Cup ginger paste
• Salt to taste
• 5 tsp Oil

Method:
• Soak the dates in water for 1 week, in the refrigerator.
• After 7 days, the dates will be very soft.
• Remove the seeds from the dates and then strain them.
• In a pan, heat oil.
• Add garlic, ginger, red chili powder and salt.
• Then add the date paste and cook for 5 min.
• Remove it and cool.

Beetroot Pickle

Ingredients
250 gms. fresh juicy beetroots
250 ml. spicy vinegar

Method
Peel and slice beetroots thickly.
Add salt to 1 litre water in a large vessel.
Bring to boil, add beetroot, cooking till tender but firm.
Slices should not become soft and break.
Drain well, spread on a clean kitchen cloth.
Dab out excess moisture.
Pile into a sterile jar, pour spicy vinegar over them.