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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and remove the leaves from the radish, trim the ends and slice it. | 2. Wash, dry and slice the ginger, carrot and peppers. | 3. Add salt to it, mix it well and put the salted vegetables in a strainer over a bowl for 2 hours. | 4. Remove the vegetables from the strainer and add white vinegar to it. Pour this mixture in a dry glass container and refrigerate it for at least 24 hours, shake the bottle often to get all the pickle well coated with the vinegar. | 5. At this stage we can add some sugar to this pickle and it can be used as a relish in a sandwich. | 6. Drain the liquid from the vegetable through a strainer. | 7. Heat oil in a pan, add coriander seeds, when it splutters add methi seeds, red chillies and curry leaves. | 8. When the curry leaves and red chillies become crispy, add the sliced garlic, lower the heat and add the chilli powder, coriander powder, cumin powder, asafoetida powder, turmeric and salt. | 9. Cook for a few minutes till the masala gets incorporated with the oil, now add the drained vegetables with the masala and cook it for a few minutes, check for salt. | 10. Transfer the pickle to a dry glass container and let it cool to the room temperature, close it tightly with the lid and refrigerate it. | 11. Allow it to marinate in the masala at for least 10-12 hrs before serving, always use a dry spoon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red radish	1	bunch	round	-	-	-	-
bell pepper	2			-	-	-	-
ginger	3	inches		-	-	-	-
carrot	1/2	cup	sliced	26.24	6.1312	0.5952	0.1536
salt	1/2	teaspoon		-	-	-	-
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
garlic clove	2		sliced	-	-	-	-
red chilies	3			-	-	-	-
fenugreek seed	1/8	teaspoon		1.4939	0.2699	0.1064	0.0296
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
coriander powder	1/4	teaspoon		1.341	0.2475	0.0557	0.08
cumin powder	1/4	teaspoon		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
curry leaf	3			-	-	-	-
oil	6	tablespoons		672.768	0.0	0.215	76.4006
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.