Cucumber Pickle (Dosakai)

Ingredients ;

Cucumbern –1kg. Peel and cut into small pleces.
Chilli powder –150 grames,
Mustard powder –3 tablespoons,
Salt –150 garms,
Turmeric powder –1 ½ teaspoon,
Vinegar –1/4 cup,
Til oil – ½ (100 grams)


For seasoning

Curry leaves –1/4 cup,
Fenugreek seeds –1/2 teaspoon,
Asafoetida –1/2 teaspoon,
Mustard seeds –2 teaspoons

Method:

1. Heat oil. Add the seasoning ingredients. Fry and cool.
2. Add chillipowder, salt, mustard powder and turmeric powder. Mix well.
3. Add cucunber, vinegar and mix well. Transfer to a sterilised har or bottle.
4. Sun cure for three days. Stir once everyday with a wooden spoon.
5. This pickle will be ready after four days. It can be preserved ofr a month only.