Kalla kaai thokku - hogplum (amtekai)

Ingredients:

• 1 Kg Kalla kai
• 200 Gms. Red Chilly Powder
• 100 ~ 150 Gms. Salt
• 1/4 Kg Oil
• 50 Gms. Fenugreek (Fried and Powdered)
• 1 Spoon Asafetida
• 50 Gms. Mustard Seeds
• 2 Spoons Turmeric Powder

Method:

• Wash, wipe Kalla kai.
• Cut and remove the seed. Or you can just cut them.
• Put it in a mixer grinder and run it for a min or two.
• Remove and keep aside.
• Pour oil in a pan.
• Put mustard seeds, turmeric powder and asafetida.
• Now put the Kalla kai in the pan and mix well.
• Add salt, fenugreek powder and red chilly powder. Mix well.
• Make the stove simmer and mix the thokuoccasionally.
• When oil comes out of the thoku remove it from the fire.
• After it reaches room temperature, store in a bottle.
• This is one of the best pickle item.
• You can keep this for a year.