Lady Finger Pickle

A tangy and spicy Indian pickle made with tender ladyfingers, aromatic spices, and lemon juice — a perfect accompaniment to curd rice or paratha.

Ingredients

1. 25 ladyfingers (okra)
2. 1 cup lemon juice
3. 4 tsp salt (for lemon juice)
4. 2 tsp fenugreek seeds
5. 2 tsp red chili powder
6. 2 tsp mustard powder
7. 1 tsp turmeric powder
8. ¼ tsp asafoetida (hing)
9. 2 tsp cumin seeds
10. 8 tsp salt (for masala)
11. A few curry leaves

Instructions

1. Prepare the Ladyfingers

   • Wash and dry the ladyfingers thoroughly to remove any moisture.
   • Trim the ends — head and tail — of each ladyfinger.
   • Make a lengthwise slit on one side without cutting through completely.

2. Prepare the Spice Mixture

   • Mix together all ground spices: fenugreek seeds, red chili powder, mustard powder, turmeric powder, asafoetida, cumin seeds, and 8 tsp salt.
   • Add a little lemon juice to the spice mixture to make a moist masala paste.

3. Stuff the Ladyfingers

   • Carefully fill each slit ladyfinger with the prepared masala paste.
   • Set them aside on a clean plate.

4. Temper the Curry Leaves

   • Heat a small amount of oil in a pan.
   • Add curry leaves and fry for about one minute until aromatic.

5. Cook the Pickle

   • Remove the pan from heat.
   • Add the stuffed ladyfingers, the remaining lemon juice, and 4 tsp salt.
   • Place back on low flame and cook gently until the mixture comes to a boil.

6. Cool and Store

   • Allow the pickle mixture to cool completely.
   • Transfer it to a clean, airtight glass jar.

7. Maturing the Pickle

   • Keep the jar in a cool, dry place for about 3 days to allow the flavors to develop.
   • Serve the lady finger pickle as a spicy side with your favorite Indian meal.