We use this Bimbal fruit/veggie very widely in our cooking, in gravies and pickles. Its a sour fruit and lends the tart/sour base needed in some dals and curries. Read more about Bimbal here.
- Warm 2 tsp of oil in a small pan. Add the fenugreek seeds, hing, mustard seeds. Once the mustard seeds splutter, add the haldi, black pepper, red chilli pwd and 3 tsp salt. Take off from heat. Once this cools, grind all together in a mixie.
- The pickle will ooze out moisture the next day and won't be as dry as when you first mix it.