Navalkolache lonche ( Navalkol pickle)

Pickles and chutnies are inevitable part of our meals without which an Indian meal is considered to be
 incomplete .Each region has its own specialities . Today I am posting the recipe of Navalkol pickle. In konkani they are known as gadde  ( navalkol is also known as Kohlrabi in english) .

 This vegatable is very versatile and can be used in various gravies . The pickle is especially prepared in maharashtrian and konkani homes during pujas or functions. It can be had instantly and has to be consumed within 10 to 15 days.

Ingredients :

2 cups .....................Navalkol cut into small cubes
2 tbsp.......................mustard seeds ( sarson or rai seeds)
1 tbsp.......................fenugreek seeds (methi)
2  tsp......................asefoetida powder (hing)
3 to 4 tbsp..................chilli powder ( I use Bedgi mirchi pd)
3 to 4 tbsp..................fresh lemon juice
1/2 cup...................sesame or mustard oil
salt as required


Method :

In a pan heat 1tsp oil and fry mustard (keep 1 tsp mustard aside)  and fenugreek seeds
 till they are golden and crisp.
When still warm crush them in a crusher. ( Khalbatta)
Now heat the remaining oil till fumes come out of it.
Let if cool a bit and then add remaining 1 tsp mustard.
After the mustard seeds splutter add hing powder .
In the meanwhile add the crushed and ground mustard and methi and chilli powder to cut pieces of navalkol.
Also add salt and lemon juice.
When the above oil is completely cooled add it to the navalkol pieces.
Your pickle is ready to eat.