Ingredients

• 12 big lemons
• 6 lemon (juice)
• 50 gms - gavar
• 50 gms - chillies
• 50 gms - carrot
• 50 gms - bhindi (lady fingers)
• 1 tbsp - ginger
• 1 tbsp - green turmeric (fresh)
• 1 tbsp - amba haldi
• For Masala:
• 1.5 cup - salt
• 1 tbsp - turmeric powder

How to Make Vegetable Sour Pickle

• Cut the lemon into 4 pieces.
• Apply salt and turmeric powder to the lemon pieces.
• Store in an airtight jar for two days.
• After two days make thin chips of carrot, ginger, green turmeric and amba-haldi.
• Slit all the green chillies and bhendi.
• Put all the cut vegetables in the jar with lemon pieces.
• Pour the lemon juice over the vegetables and ensure that they are totally immersed in the lemon water In the jar.
• Use after 4-5 days.
• Meanwhile, mix thoroughly once every day.