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Export 20 ingredients for grocery delivery
Step 1
Wash, peel and chop mango ginger finely. Set aside.
Step 2
Dry roast mustard and fenugreek seeds in a dry pan. Take it in a blender and powder till fine. Set aside.
Step 3
Heat 3 tbsp oil in a pan. Add in mango ginger and saute for 4 to 5minutes. Add in salt and turmeric powder and mix well. Cover and cook on low heat for 5 minutes till the mango ginger is tender.
Step 4
Now the mango ginger must be cooked. Add in chilli powder, roasted mustard fenugreek powder, salt and mix well. Add in vinegar and mix well.
Step 5
Make tempering. Heat oil, add mustard, fenugreek seeds, dry red chilli, curry leaves and asafoetida. Let them sizzle for 1 minute. Pour this tempering over the pickle and mix well. Allow this to cool and store in a clean dry jar.
Step 6
Wash, peel and slice maa inji. Take it in a bowl. Add in salt and lemon juice. Mix well and set aside.
Step 7
Now take oil in a pan, add in mustard, fenugreek, asafoetida, curry leaves and mix well. Add in chilli powder and turmeric powder and turn off the heat. Mix well and let it cool.
Step 8
Add the cooled oil over it and mix well. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.
Step 9
Wash, peel and slice maa inji. Set aside.
Step 10
Take it in a bowl. Add in salt, chillies and lemon juice. Mix well and set aside. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.
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