Step-by-Step Instructions

1. 1.Roast Fenugreek Seeds

   Take the overnight soaked fenugreek seeds and roast them in a pan over an open fire for about 5-6 minutes until they turn light brown and aromatic.

2. 2.Prepare Pickle Masala

   Transfer the roasted fenugreek seeds to a plate. Add split mustard seeds powder, split coriander seeds powder, fennel seeds, salt, sugar, turmeric powder, and asafoetida in separate lines on the plate. Pour warm oil over the spices and mix thoroughly with a wooden spoon until all ingredients are well combined and coated.

3. 3.Prepare Chilies for Stuffing

   Harvest fresh green and red chilies. Slit each chili lengthwise from one side, being careful not to cut through completely. Use a spoon or knife to gently remove the seeds from inside the chilies.

4. 4.Stuff the Chilies

   Carefully stuff each slit chili with the prepared pickle masala using a spoon. Ensure the masala is evenly distributed inside the chili.

5. 5.Store Chilli Pickle

   Place the stuffed chilies into a clean glass jar. Once all chilies are in, close the lid tightly and shake the jar to distribute any remaining masala and oil.

6. 6.Prepare Cherry Tomato & Onion Salad

   Harvest fresh onions and cherry tomatoes. Peel and thinly slice the onions. Wash the cherry tomatoes, remove their stems, and cut them in half. Place the halved tomatoes in a bowl, add salt, and mix well. Add the sliced onions to the tomatoes. Chop fresh coriander leaves and add them to the bowl. Mix all the salad ingredients thoroughly by hand.

7. 7.Serve the Meal

   Arrange fresh rotis on a plate. Place the stuffed chili pickle and a portion of the cherry tomato and onion salad on the plate. Pour fresh buttermilk into a separate bowl. The meal is now ready to be enjoyed.