Name: Garlic Pickle (Lehsun Ka Achar from Andhra Pradesh)
Ingredients: 250 gms Garlic, peeled (lehsun); 25 gms Salt (namak); 10 gms Chilli powder (lal mirch powder); Pinch of Turmeric powder (haldi); 1 tsp Asafoetida (hing); 1 ½ tsp Fenugreek seeds, dry roasted and powdered (methi dana); ¼ cup Sesame oil (til ka tel); 1 tsp Mustard seeds (rai dana); 2 tbsp Vinegar (circa)

Ingredients

250 gms Garlic, peeled (lehsun)
25 gms Salt (namak)
10 gms Chilli powder (lal mirch powder)
Pinch of Turmeric powder (haldi)
1 tsp Asafoetida (hing)
1 ½ tsp Fenugreek seeds, dry roasted and powdered (methi dana)
¼ cup Sesame oil (til ka tel)
1 tsp Mustard seeds (rai dana)
2 tbsp Vinegar (circa)

Steps

Steam the peeled garlic (do not wash) for 6-8 minutes, till softened, do not overcook it, it should retain its shape and not get mushy. Dry out on a kitchen towel.
In a large clean, dry mixing bowl, Combine garlic with turmeric powder, salt, chilli powder, fenugreek powder and vinegar and mix well.
Heat the oil well, add the mustard seeds and asafoetida and allow to splutter. Pour this tempered oil over the garlic mixture evenly and keep it aside. Do not mix.