Irimbampuli Achar /Bilimbi Pickle
1 kilo Irimbampuli sliced round or long
2 tbsp ginger-garlic paste
1 tsp mustard seeds
4 tbsp chili powder
1 tsp fenugreek powder
1 tsp turmeric powder
1 tsp asfoetida powder
½ cup water
1 tbsp vinegar
4-5 tbsp gingely oil or vegetable oil
2 tbsp + salt
2-3 sprigs curry leaves
Mix irimbampuli and salt in a glass jar and keep overnight. Drain the water formed.
In a small bowl, mix chili powder, turmeric powder and vinegar and keep aside.
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste and saute till almost brown.
Add chili paste and saute till raw smell goes.
Add fenugreek powder and curry leaves and saute for a minute.
Add water and simmer till oil clears.
Add irimbampuli and mix well. Switch off flame immediately.
Sprinkle asfoetida and mix well. Check salt.
Cool and store in clean glass jars.
Refrigerate after few days as quantity of oil used is considerably less.