Ingredients:

Green Chillies – 1 kg, long and thick

Method:

 Wash and wipe dry the green chillies. Make a vertical slit in the centre of each chilli.For the filling, mix all the spices together.  Add the lemon juice and mix well again.Fill each chilli with a generous amount of the mixture. Store the stuffed chillies in an opaque jar and keep in the sun for 4-5 days. Shake the jar twice every day.The chillies will become softer as the days go by but can be consumed as soon as the filling sticks to the chillies.

Eggplant Pickle

Ingredients:

Eggplant - 500 gms, chopped into 1 inch pieces

For tempering:

Fenugreek Seeds - 1/2 tsp

Method:

Combine tamarind extract, salt, turmeric powder, red chilli powder and fenugreek powder in a bowl. Add the brinjals and mix well. Marinate the brinjals overnight.Then drain the tamarind extract and transfer the brinjals to a plastic sheet. Keep the brinjals under the sun for a day and remove.Heat 100 ml oil and add the brinjals to this. Mix well.In a separate pan, heat oil for tempering and fry the tempering ingredients. Pour this over the brinjals.Transfer to a clean, sterilized jar and store.

Cauliflower Pickle

Cauliflower - 2 medium sized

Method:

Cut cauliflower into small florettes, wash well. Keep immersed in water to which salt is added for 10 minutes. Drain water completely.Spread it over a towel to remove excess moisture. Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces.Fry for 2 to 3 minutes. Add salt, chilli powder and fry for another one minute. Just before removing from the fire, add fenugreek powder.Squeeze lemon juice and mix well.