By Meera Soni
Ingredients
1 kg meat pieces (approx 1")
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt
Method:
- Heat oil in a pan
- Fry meat pieces till golden brown
- Drain and keep aside
- Put in the same oil all the spices one by one and fry for 5 minutes
- Add the meat pieces again and simmer for 10 minutes
- Remove the pan from the fire
- Let it cool
- Put the pickle in the sterlised jar
- Add vinegar to it and mix it lightly
- Cover the lid and store in a cool place
- Consume meat pickle after a day of preparing
Non Veggies Index
