-Cut the doskai into halves and deseed.
-Once seeds are removed, cut the doskai into pieces leaving the skin intact and set aside.
-Grind the mustard seeds into a fine powder (you can use ready made mustard powder if you like but the freshly ground powder gives a stronger flavor)
-Mix chili and mustard powders. Add the salt and mix together (depending on the saltiness of your salt you may need to adjust the quantity).
-Add the hing, turmeric and fenugreek seeds to the chili mixture and mix.
-Add the oil and mix.
-Finally add the cut doskai pieces and mix well.
-Squeeze the juice from the 1/2 lemon and mix.
-Let sit for 12-24 hours in a covered container. You can add some extra oil and mix if the pickle is too dry.
-Serve with rice, upma, dosa or other dish.