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Mangalore   : Bilimbi Pickle/ Bimblaa Nonchey

Bilimbi Pickle/ Bimblaa Nonchey

Mangalore    October   30:

Bilimbi (chopped) - 15-20
Red Chillies (Byadgi variety) - 6-10 ~ Tone down should you want the pickle less spicy
Salt - 3-4 teaspoon (approximate)
Methi/ Fenugreek seeds - 1/2 teaspoon
Mustard seeds - 2 teaspoon
Asafoetida - 1/3 teaspoon
Oil - around 2 teaspoon ~ For frying

Wash the Bilimbi thoroughly and clean them with a dry cloth. They should be dry and should not have any moisture on the surface. Chop them into slices and add salt and transfer to a non-reactive glass mixing bowl. Give a good shake and set aside for 30 minutes.

In a saucepan, heat 2 teaspoon of oil, lightly toast Red Chillies, keep aside. Also roast Methi seeds, mustard seeds and asafoetida powder separately and set aside. Make a powder of all these roasted spices together. Pour this powder on the sliced Bilimbi and give a good stir. Adjust salt as desired. Store in an air tight glass jar for usage within 4-6 days. Store in a cool dry place away from moisture.

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