Adapted from Maayeka
1 cup kovakka sliced (each cut into 6 or 8 pcs)
1 tsp ginger slices
1 tsp garlic slices
Few curry leaves
2 tsp Kashmiri chili powder
¼ tsp turmeric powder
¼ tsp fenugreek powder
1 tsp mustard powder (either grind or roll slowly with a chapati roller, blow away black husk)
1 tsp fennel crushed
¼ tsp asfoetida
2 tbsp vinegar
1 tsp salt
2 tbsp oil (mustard or any vegetable oil –ideally pickle should be kept immersed in oil….but make less quantity to last few days and refrigerate)
Add kovakka slices, vinegar and salt in a glass bowl. Mix and keep aside for few hrs or overnight.
Heat oil in a pan. Add ginger, garlic and curry leaves and saute till raw smell goes.
Switch OFF flame and immediately add all spice powders and mix.
Add kovakka pieces along with any juice and mix well. Check salt and cool.
Transfer to a glass jar and refrigerate leftover.
If you are making large quantity, use more oil.
If you are using mustard oil, bring oil to smoking point, cool and pour over pickle.