Fresh produce from my backyard..
These are the fresh produce from the semi dried turmeric roots I sowed last year at my backyard. I use them frequently in all my Indian curries and for making turmeric milk.
Method; Wash the roots thoroughly with clean water and wipe them clean with a kitchen towel. Scrape the skin of turmeric roots with a peeler.
Dice the roots into very small pieces of grate it with a grater. Chop green chillies finely.
Heat oil in a wok, crackle mustard seeds and then add fenugreek seeds, aniseeds, and Nigella seeds. Fry the dry spices just for a few seconds and add diced turmeric pieces. Cook for 4-5 minutes on low heat and take off the flame and let it cool a bit.
Add diced green chillies, asafetida powder, salt and lemon juice to the spices.
Fill the fresh turmeric pickle in clean glass jar and refrigerate. This pickle stays good for about a month. Use more warm vegetable oil and fill the jar to increase the shelf life of this pickle upto one year.
More about turmeric;