Lady Finger Pickle  | Indian Food and Recipes

Lady Finger Pickle

Okra is known as lady’s fingers outside of the United States.  Lady Finger  or Bhindi is is one of the most vegetables in the whole of India. In the Northern part of India, lady finger is consumed as a processed vegetable as “bhindi masala” and in the south the list is long namely Poriyal (dry Fry), Aviyal (Gravy Fry), Morekolambu (dish with curd).” Here is an easy recipe to help you to learn how to make Lady’s finger pickle. 

Ingredients for making Lady Finger Pickle:

• 25 Lady fingers
• 1 cup Lemon (Nimbu) juice
• 4 teaspoons Salt (Namak) for lemon juice
• 2 teaspoons fenugreek seeds
• 2 teaspoons Red chili pepper (Lal Mirchi)
• 2 teaspoons mustard powder
• 1 teaspoon Turmeric (Haldi) powder
• ¼  teaspoon asafoetida
• 2 teaspoons Cumin Seeds (Jeera)
• 8 teaspoons Salt (Namak) for masala
• A few curry leaves 

How to make Lady Finger Pickle:

1. First of all remove the ends, head and tail of each Lady finger and slit on one side.
2. Then mix salt with all the ground spices and wet with a little juice.
3. Then fill the spices in the Lady fingers.
4. Now heat the oil and fry curry leaves and bing for one minute.
5. Then remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.
6. Then cook till it boils.
7. Now cool, put an airtight jar.
8. Finally keep it for 3 days, and then serve.

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