Mahani pickle

Ingredients

Tender Mahani roots - 1 kg

Red chilli powder (preferably Kashmiri or Byedige)

Turmeric powder - 1 tsp

Mustard seeds - 3 tbsp

Lemon - 6 big sized

Curd - 1/2 cup

Salt

Method:

• Peel the skin and remove the thick inner roots.
• Soak them in water for an hour.
• In a vessel, add water, curd and turmeric powder.
• Cut the roots into small cubes - 1 mm size and put them into the water to which curd and turmeric powder were added.
• Wash the mahani roots well.
• Take 1 cup chilli powder and 1 cup of salt for every 6 cups of cut mahani roots.
• Dry roast the mustard seeds lightly and grind to a fine powder.
• Mix mustard powder, chilli powder with a little boiled and cooled water and grind in the mixie. Add to the mahani roots. Add salt and mix well.
• Squeeze the lemon juice into the mahani.
• Keep aside for 2 - 3 days until little soft.
• Add a little boiled and cooled water if required.
• Store in refrigerator in air tight containers.
• Serve with dosa or curd rice.