Dosakai Avakai / Pickle

                                                                         
Ingredients:

Dosakai / Yellow Cucumber - 3

Red chili Powder - 2 TBSP or to taste

Mustard Powder -  2 TBSP

Fenugreek Powder - 1 tsp

Asafoetida - 1/4 tsp

Turmeric Powder - 1/2 tsp

Salt - to taste

Sesame Oil - 1/4 Cup

Method:

Fresh Pickle

1. Wash and dry the Dosakai and cut into half.
2. Scoop out the seeds and pat dry with paper towel.
3. Cut into small bite size pieces with the skin.
4. Place the cut pieces in a clean and dry bowl.
5. Add all the spices and mix well.
6. Add the oil and mix well to coat.
7. Cover and leave it on the counter top overnight. 
8. Next day, take a dry spoon and mix the pickle well and store it in an airtight container and refrigerate.

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