Dabbakaya Pickle

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Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp

Wash and pat dry dabbakayalu.
Once completely dried, squeeze the juice out 
of one dabbakaya into a mixing bowl.
Cut the other dabbakaya into big chunks.
Add the chunks, turmeric powder and salt into 
the mixing bowl containing juice and 
mix thoroughly.
Place all the mixed ingredients into a 
clean dry jar, cover and store.
On third day, place the jar under direct 
sunlight for 3 days stirring at the beginning 
of each day.
This pickle stays for years if taken 
pickling precautions.

When ready to serve, take 3 tbsps of matured 
dabbakaya pickle and red chile powder into 
a small bowl.
Heat oil in a pan, add mustard seeds and 
asafoetida.
When mustard seeds start spluttering, remove 
from heat and add to pickle bowl.
Mix thoroughly and serve.

Notes:
Since the skin is too thick, pickle needs 
atleast 10 to 15 days to mature.

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