Ingredients:
Irumbampuli/ Bilimbi: 2 cups
Garlic chopped: 2 tbsp
Ginger chopped: 2 tbsp
Chilly powder: 11/2 tbsp
Eastern pickle powder: 1 tbsp
Asafeotida Powder: ¼ tsp
Fenugreek powder: 1/4 tsp
Mustard Seeds: 1 tsp
Fenugreek Seeds: ¼ tsp
Salt: to taste
Vinegar: 11/2 tbsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup
Method:
Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tbsp chilly powder and 1 tsp salt, keep aside for half n hour. Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic. Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder. Saute well. Add 1 tbsp vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 tsp salt. Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tbsp vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.
