Vadigapulli Narthanga pickle

Ingredients:

Vadugapulli Narthanga - 1

Turmeric powder - 1 tsp

Green Chillies - 8

Mustard seeds - 1 tsp

Asafoetida - 2 tsp

Salt - to taste

Sesame oil - 1 tsp

Method

• Cut the narthangai into 1/2 " cubes.
• For 4 cups of cut narthangai, add 1 cup of salt.
• Pour oil in a deep bottomed pan, add mustard seeds. When they splutter, add finely chopped green chillies, turmeric powder and asafoetida.
• Add this to the salted narthangai and keep aside for 2 - 3 days.
• When soft, store in the refrigerator.
• Serve with curd rice.