Aloo Matar Pickle
Small potatoes boiled and peeled and dried - 1 Kg
Peas shelled & boiled & dried - 500 Gms
Ginger ground to paste - 50 Gms
Garlic ground to paste - 50 Gms
Vinegar - 1 1/2 cups
Rai powder - 50 Gms
Salt - 80 Gms
Red chilli - 25 to 50 Gms
Haldi - 25 Gms
Kasuri methi (dried fenugreek leaves) - 2-3 tsp
Mustard oil - 1 cup
Method:
Boil or microwave the potatoes & peas separetely.
Peel potatoes.
Spread on a tray so that the extra water dries up.
Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with vinegar.
Heat oil.
Add garlic paste and fry till it turns light golden.
Add ginger paste and fry till light brown.
Add the vinegar with the spices to the ginger and garlic paste.
Mix well.Add the peas & potatoes.
Cook further for a miniute.
Mix well and remove from fire.
Cool and fill in a clean jar.
Ready for use in a day or two.
NOTE: This pickle should be consumed within a week.
