Pandu Mirapakaya Pachadi With Lemon Juice

Ingredients 

1 kg Pandu Mirapakayalu

10 to12 Fresh Lemons

1 sp Turmeric powder

2 sp Methi seeds

2 sp Mustard seeds

200 gr Salt

For Popu :

2 sp Mustard Seeds

6 Red Chillies crocked
1/2 sp Inguva Powder

250 gr Oil

Preparation :

• Clean fresh red chillies with a clean cloth and cut into small pieces.
• Now grind all the pieces along with salt & turmeric powder.
• Store in a bowl and let it sit for 2 or 3 days.
• Roast methi seeds, mustard seeds & grind into a fine powder.
• On the third day grind the pandu mirapakaya paste again.
• Squeeze the juice from the lemons & strain, keep it aside.
• Add mustard, methi powders, lemon juice to ground chilli pickle & mix well.
• Heat oil in a pan add mustard seeds, let them splutter.
• Add crocked red chillies, inguva powder & turn of the stove.
• Let it cool to room temperature then add to chilli pickle & mix it well.
• Pandu mirapakaya pachadi with lemon juice is ready to store.
• Store in a dry airtight container, this pickle will stay for 6 months.
• serve with rice, idli, dosa.