Mathi no sambharo (gujarati pickle masala) Recipe

Cooking Directions

• STEP 1.Heat a pan and dry roast the fenugreek seeds until they turn golden brown and release a nutty aroma.
• STEP 2.Remove the roasted fenugreek seeds from the pan and let them cool.
• STEP 3.Grind the roasted fenugreek seeds into a coarse powder using a mortar and pestle or a spice grinder.

Cooking Tips

• Make sure to roast the fenugreek seeds on low heat to prevent them from burning.
• You can adjust the spice level by adding more or less red chili powder according to your preference.
• Store the pickle masala in an airtight container in a cool and dry place to maintain its freshness.

Storage and Serving

• Store the Mathi no sambharo in an airtight container in a cool and dry place.
• Serve it as a side dish with roti, paratha, or rice.
• It can be stored for up to a month.