This is a simple recipe for doskai or cucumber pickle.
-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.
How to make the tasty recipe procedure as follows:-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.
How to make the tasty recipe description mentioned here,This is a simple recipe for doskai or cucumber pickle.-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.