Pickle from garlic.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Heat 2 tbsp coconut oil in a pan. Add 2 cups of garlic and stir till soft and tender.Keep aside.
In a pan heat 2 tbsp of coconut oil. Add ¼ cup of ginger garlic paste and 6 chopped green chillies. Saute the ingredients.
Add ¼ tsp of turmeric powder and 6 tbsp of chili powder. Stir fry all the ingredients until the raw smell of the powder is gone
Pour 1 cup of vinegar 1 pinch of salt to the mix. Allow the mix to boil and finally add 1 tsp of fenugreek seeds and ¼ tsp of asafoetida powder.
Allow the gravy to cool. Now add the cooked garlics to the gravy and the pickle is ready.