Vakkaya Ooragaya (Carissa Pickle)

Ingredients:

Vakkaya             : 1 cup

Mustard seeds   : 2 tbsps

Fenugreek Seeds : 1 tbsp

Red Chilli Powder : 2 tbsps

Turmeric powder  : more than a pinch

Salt                       : 2 tbsps

Popu (Seasoning):

Mustard Seeds :1/2 tsp

Methi seeds      :1/2 tsp

Asafoetida a big pinch

Oil                    : 3-5 tbsps

Method:

1. Heat pan on medium flame, add fenugreek seeds and roast them until golden brown.

   Cool and grind fenugreek seeds into fine powder along with mustard seeds.

2. Wash and pat dry vaakkaya.

3. Half  and deseed vaakkaya (seeds are quite bitter).

4. In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek mustard powder, 

    Turmeric and salt.         

5. Heat oil in a small pan on medium flame, add all popu ingredients in order.

6. When mustard, fenugreek changes color, add this to above pickle bowl.

7. Mix thoroughly and store in an air tight container for 1 or 2 days for all flavors to develop.

     Serve with rice.

Notes: Store in an air tight container and refrigerate this Vaakaya pickle to increase shelf life.