Ingredients:

25 Lady fingers
1 cup Lemon (Nimbu) juice
4 teaspoons Salt (Namak) for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons mustard powder
1 teaspoon Turmeric (Haldi) powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds (Jeera)
8 teaspoons Salt (Namak) for masala
A few curry leaves

Method:

Remove the ends, head and tail of each Lady finger/Okra and slit on one side.
Mix salt with all the ground spices and wet with a little juice.
Fill the spices in the Lady fingers.
Heat the oil and fry curry leaves  for one minute.
Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.
Cook till it boils.
Cool, put an airtight jar.- Keep it for 3 days, then serve.

Ingredients:

1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

Method:

Remove the seeds and cut the mangoes into big pieces.
Rub all the ground spices – salt, red chili, 12 teaspoons mustard oil and turmeric – on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days- This pickle can be kept for one to two years.

Ingredients:
1 kg Lemons (Nimbu)
250 grams Salt (Namak)
2 teaspoons Turmeric (Haldi)
3 teaspoons Red chili pepper (Lal Mirchi)
125 grams Ginger (Adrak), scraped and sliced
1 cup Vinegar (Sirka)
125 grams Green Chillies (Hari Mirch)(slit)
4 teaspoons fenugreek
4 teaspoons Mustard seeds (Rai/Sarson)
2 level teaspoons asafoetida
1 1/2 cups Mustard Oil (Sarson Ka Tel)

Method:

1. Cut each lemon into 8 pieces.
2. Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
3. Heat oil till extra hot.
4. Remove it from the fire and cool a little.
5. In it fry asafoetida, fenugreek and mustard seeds.
6. Mix vinegar, ginger, Green chillies, chilli powder and lemon with its juice.
7. Keep 15 days in the sun.