Karonda - 100 gms
Cumin seeds/ Zeera - 1 tsp
Carom seeds/ Ajwain - 1 tsp
Salt -  tsp
Asfoetida/ Hing powder - 1/2 tsp
Methi dana - 1 tsp
Mustard seeds/ Rai - 1 tsp
Mustard oil - 1/2 cup
Boil karonde in sufficient water and cool it down.
Simultaneously dry roast all condiments except asfoetida and grind to make a nice powder.
Dry the karonda completely and remove the flower black cap from the each karonda.
Once dried, add the the prepared powder, red chili powder, salt.
Add heated oil in the mixture. Mix well. Transfer the pickle in glass jar and keep in sunlight for 3 days.
