Cooked - Dosakaya Pickle Recipe | Dosavakaya Recipe

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1 cup cucumber (heaped / dosakaya pieces (about 1 inch))

2 tbsp mustard powder ( / avapindi)

2 tbsp red chili powder

1 pinch methi seeds

lemon juice ( as needed (I used 1 medium sized lemon))

1 tsp salt

Oil ( as needed ( about 2 to 3 tbsp))

2 Garlic cloves ( crushed (optional, I did not use))

Wash cucumber well and wipe off with a clean cloth. Allow to dry completely.
Deseed the cucumber. Cut to 1 inch cubes. Add them to a clean and dry bowl.
Add all the dry ingredients and toss or mix well.
Add 2 tbsp oil and mix well.
Cover with a air tight lid and set aside for 20 to 48 hours.
Wash and dry lemon completely. Extract the juice and set aside.
Mix well with a dry spoon and add lemon juice to suit your taste. You can also add more oil if needed to bring it to a consistency.
Store dosakaya pickle in a air tight glass jar. It keeps good for about 10 days in refrigerator.