Cuisine: Andhra Pradesh state of Bharat
Ingredients:
Gaja nimma / lemon (Citrus limon) / Gaja nimbe – 1 large
Lemon – 4 (use only the juice)
Turmeric powder – ½ teaspoon
Salt – 1 ¾ cups
Chilli powder – 1 ½ cups
Roasted fenugreek seed powder – 2 ½ teaspoons
Garlic cloves – ¾ cup
Method:
Wash the gajanimma and dry it completely without any moisture. Wipe it clean with a cotton cloth. Chop into small cubed pieces. Remove all the seeds in the gajanimma pieces. Now put all the gajanimma pieces in a ceramic or glass jar. Add turmeric powder, salt and lemon juice into it. Mix and close the jar with a lid (the lid need not be airtight). keep the jar aside for 3 days. On 3rd day, mix the gajanimma pieces in the jar. Grind garlic cloves coarsely. Don’t grind into a fine paste. Add chilli powder, fenugreek seed powder and ground garlic into the gajanimma pieces jar. Mix and keep the jar aside for 2 days (because the pieces will absorb the tastes of all the powders). After 2 days check the taste and add more salt and chilli powder if required. It can be Served as a side dish for rice, uppitt or poha.
This Gajanimma pacchadi will stay good for more than 1 year without refrigeration.
Note:
If you want more gravy, you can add more lemon juice.
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