potatoes,slightly boiled,peeled and cut into small pieces
chili powder 50 gms
Salt to taste
garlic, crushed 25 gms
methi (fenugreek) seeds, powdered 25 gms
oil 100 gms
mustard seeds 5 gms
red chilies 4-5
A pinch of asafoetida
Potato Pickle - Directions:
Dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
Finally add lemon juice; mix well and store in an air-tight container.
After 3 days, mix the mixture well and serve.
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