For pickle mixture

500 gms Drumsticks

100 gms Salt

100 gms red chilli powder

2 tbsp turmeric

5 tbsp fenugreek/methi seeds

5 tbsp mustard seeds

4 lemons juiced

2 garlic pods

1-litre Groundnut oil or Gingelly Oil

1 small cup black chana

For the tempering

1 tbsp mustard seeds

1 tbsp cumin seeds

6 dried red chillies

4 sprigs curry leaves

Method

Firstly, wash, scrape the drumsticks and chop into three-inch pieces.

Preparing the spices for seasoning

Next, heat a pan, add fenugreek seeds and dry roast for 2 minutes on low heat. Cool and blend with mustard seeds.

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.

Mixing the pickle

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.

Tempering the pickle

Heat the leftover oil, add mustard seeds, cumin seeds, dried red chillies and fry until crispy.

Add the garlic and curry leaves

Finally, pour the tadka/tempering over the pickle and mix well.

Add more oil if needed.

Let the pickle rest for 2 days before eating.