Mixed Vegetable Pickle
1/2 cup lemon juice
2 tsp salt
2 cups carrots
1 cup capsicum or french beans
1 cup chow chow/chayote squash or cucumber
4 tsp green peas
Mix together the salt and lemon juice. Cut vegetables to long thin strips and add them.
Put 3 tsp chilli powder on the surface. Grind 2 tsp mustard and make a coarse dry powder. Add the mustard powder on the vegetables. Add 1/4 tsp methi powder and 3-4 pinches of Asafoteda.
Heat 6 tsp oil and splatter 1 tsp mustard seeds. Add the oil on top of the surface so that the chilli powder is well coated with oil. Mix well. Let the flavors soak in for about 1/2 hour. The pickle is now ready to be served!