Ingredients cup chick peas (kabuli chana) 1 cups grated raw mango 1 teaspoon turmeric powder ( haldi ) 1 tablespoon fenugreek seeds (methi) 1 tablespoon fenugreek seeds (methi) powder 1 tablespoon fennel seeds ( saunf ) teaspoon asafoetida ( hing ) 1 teaspoon nigella seeds ( kalonji ) 14 whole red chillies 1 tablespoon chilli powder 1 cups mustard oil ( sarson ka tel ) 1 tablespoon salt Method 1. Combine the grated mango, turmeric powder and salt and leave aside for 30 minutes.

Squeeze out all the mango water. Keep aside the raw mango water and grated mango separately.

2. Soak the fenugreek seeds and chick peas in the mango water overnight.

3. Refrigerate the grated mango.

4. Combine the fenugreek seed powder, fennel seeds, asafoetida, nigella seeds, whole red chillies, chilli powder and soaked chick peas mixture along with the grated mango.

Mix well. 5.

Heat the mustard oil. Cool it and add to the prepared mixture.

6. Bottle the pickle in a sterilised glass jar.

7. The pickle is ready to eat after 6 to 7 days.

8. Store it a cool dry place for upto 1 year (less)

For the gravy-heat oil, saut ginger, garlic. Add in the tomato puree, all powdered spices, salt to taste, kasoori methi, black pepper and a little water/ stock if required.

Add in the chicken and cook in the masala. Add in the blanched chauli beans and cook or another 5-7 minutes.

Remove, serve hot with herbed bread (less)

Put in a jar and pour oil over it. Oil should cover the pickle completely (less)

Mix salt, red chili pepper, mustard powder and turmeric together. Rub over lotus stem pieces.

Put the pickle in a jar and on it pour heated and cooled oil. Keep it for 4 days before serving (less)

Put in a strainer to drain the water and cool. Mix all the ingredients with oil and rub on the pumpkin pieces.

Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender. Serve after 4 days (less)

Remove the slices from the mango water and in it mix glacial acetic acid. Rub the rest of the ingredients on the mango slices and pour the mango water mixed with acetic acid over it.

Add the oil. Keep for one week and shake it every other day (less)

Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan. Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.

Keep for one week before serving (less)

Stir once and then add the onions, garlic, and ginger. Stir and let it fry till the onions pick up brown specs.

Now put in the tomatoes, salt and the red pepper powder, stir fry for about 2-3 mins till the onions become soft and mushy. Now add the chicken pieces, stir to mix and bring to a boil.

Pressure cook after adding 1 cup of hot water for about 15 mins. Once the meat is tender add the garam masala and cook with open lid for about 5 mins in order to reduce the liquid somewhat.

Serve hot with rice or hot rotis. RELATED RECIPES Paneer tamatar ki sabji Sarso Wali Tamatar Achar Tamatar Pulao Tamatar Paneer Tamatar Ka Bhajia Ingredients: 5 tbsp.

veg oil 3/4 tsp whole cumin seeds 1" stick of cinnamon - 2 bay leaves 6 whole cardamom pods 1/4 tsp whole peppercorns 2 med sized onions peeled and finely chopped 6-7 garlic cloves peeled and finely chopped 1 pound of fresh tomatoes peeled and finely chopped (tinned can be substituted) 1" cube of fresh ginger peeled and finely chopped 3 lb.jointed chicken pieces skinned 1-1/2 tsp salt 1 tsp red pepper powder 1/2 tsp garam masala (less)

Peel and press a little. Fry the arbi in hot oil until brown.

Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice. Grated nutmeg, mace and cook till it leaves its oil.

Cool and put in an airtight jar. Serve after two days.

This pickle can be kept for 15 days in summer and two months in winter (less)

Heat oil till smokes. Remove it from the fire and cool a little.

In it fry asafoetida, fenugreek and mustard seeds. Mix vinegar, ginger.

Green chillies, chilli powder and lemon with its juice. Keep 15 days in the sun (less)