1/2 kg arbi
2 teaspoons ground methi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili pepper (Lal Mirchi)
4 teaspoons Salt (Namak)
1 1/2 cups Vinegar (Sirka)
juice of 2 Lemons (Nimbu)
1 1/2 cups Mustard Oil (Sarson Ka Tel)
1/4 teaspoon nutmeg
1 small piece mace
How to make arbi pickle:
Boil the arbi in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the arbi in hot oil until brown. Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , methi, salt, lemon juice.
Grated nutmeg, mace and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 15 days in summer and two months in winter.