Pickle Masala Sambhariyo Methi no
- 1 cup dry roasted coarsely ground fenugreek seeds (methi na kuria)
- 1 table spoon red chilli powder
- salt to taste
- 1 to 1 1/2 tea spoon turmeric powder
- 1 table spoon or or less of jaggery gor or gud
- 1 teaspoon of mustard seeds
- one table spoon extra virgin olive oil
- pinch of hing
Take a large plate and pour the fresh roasted coarsely ground fenugreek seeds powder or methi na kuriya in it. Now create a circle with a hole in the center. Add the red chilli powder, turmeric powder and gud/gor or jaggery in it.
Heat up the oil in a pan, add mustard seeds and hing. Now bring this to the mixture plate. Move the red chilli powder aside and pour the oil slowly over the fenugreek seeds powder only. Slowly stir it within the fenugreek powder portion first. Then,once the oil is cooled off start mixing the rest of the mixture into it.
Mix is all very well completely and let it cool for a minute or two. Then, store in a glass jar or covered container to last for months. You can keep it on the shelf or in the refrigerator. Under ten minutes this Pickle masala recipe is so healthy and tasty it goes with any rice, khichdi, thepla, rotli bhakhri or even a base layer for a yummy vegetarian sandwich with one of my healthy veggies.
Enjoy and share.