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A very tasty sweet n' sour mixed vegetable pickle
Published On: 24 Aug 2014
Wash and drain all the cut items except onion, and put them on a sieve to drain.
When most of the water has drained spread them on a four folded cloth till all the water is absorbed by the cloth.
Mix all the items except turmeric, asafoetida, mustard and oil.
Fry mustard in oil as the spluttering subsides add turmeric and asafoetida.
Let it sizzle for a while and add to the mixed items quickly. Mix well and store in a dry container.
This pickle can be used from the first day itself with chappathi, poori and the like as well as with curd-rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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