1. For pickle mixture
  2. 500 gms Drumsticks
  3. 100 gms Salt
  4. 100 gms red chilli powder
  5. 2 tbsp turmeric
  6. 5 tbsp fenugreek/methi seeds
  7. 5 tbsp mustard seeds
  8. 4 lemons juiced
  9. 2 garlic pods
  10. 1-litre Groundnut oil or Gingelly Oil
  11. 1 small cup black chana
  12. For the tempering
  13. 1 tbsp mustard seeds
  14. 1 tbsp cumin seeds
  15. 6 dried red chillies
  16. 4 sprigs curry leaves
  17. Method
  18. Firstly, wash, scrape the drumsticks and chop into three-inch pieces.
  19. Preparing the spices for seasoning
  20. Next, heat a pan, add fenugreek seeds and dry roast for 2 minutes on low heat. Cool and blend with mustard seeds.
  21. Subsequently, heat 200 ml in a frying pan, add drumsticks and fry until they change their colour. Fry for 5-7 minutes on medium heat.
  22. Mixing the pickle
  23. Now, take fried drumstick pieces into a wide mixing bowl, add red chilli powder, salt, turmeric powder, and fenugreek and mustard powder and mix well. Pour the lime juice over the fried drumsticks.
  24. Tempering the pickle
  25. Heat the leftover oil, add mustard seeds, cumin seeds, dried red chillies and fry until crispy.
  26. Add the garlic and curry leaves
  27. Finally, pour the tadka/tempering over the pickle and mix well.
  28. Add more oil if needed.
  29. Let the pickle rest for 2 days before eating.
Recipe Notes
  1. You can add a different oil
  2. Add tamarind pulp instead of lemon
  3. Chana is optional
  4. Reduce the chilli powder