Half Kilogram Carrots Cut in small bits salt in 1.25 cup salt
Half Kilogram Thendlin Cut in small bits – salt in 1.25 cup salt
Half Kilogram Papaya Raw (Green) Green Cut in small bits salt in 1.25 cup salt
200 Grammes Chillies, Kashmir dry red chillies
A Few Curry Leaves
1 Bottle Vinegar
25 Grammes Turmeric Powder
25 Grammes Mustard Seed 345
25 Grammes Jeera/Cumin Seeds
1 Teaspoon Asafetida (Hing) Asafetida.
2 Teacup Water for boiling in salt.
3 Teacup Salt for soaking
Half Kilogram Sweet Oil Teel oil.
Cut the vegetables in small bits – salt in 1.25 cup salt. Place them in a vessel, and keep a weight over it for one day. The next day, remove them from the brine, and dry them for 2 days in the sun.
Broil (roast on a thawa), and grind the masala in vinegar.
Boil one and a half cup of salt in two cups of water for half an hour, then add the vinegar, and boil for just a few minutes. Keep it down.
Mix the ground masala and the vegetables in the salt and vinegar water.
Heat the sweet oil, and fry the curry leaves and asafetida. Put it in the pickle. Bottle the pickle, when it is cool.