Ukde Seeth Topped with Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches n Methi Phalle Ambat ( Fenugreek Leaves Cooked in Coconut Based Gravy )

Ukde Seeth Topped with Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches n Methi Phalle  Ambat ( Fenugreek Leaves  Cooked in Coconut Based Gravy )

Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 

• Lime - 5, Huge ones 
• Green Chillies - 8 to 10
• Fresh Tender Green Pepper Bunch- 4 to 6  
• Ginger - 1 , 4 inch piece 
• Rock Salt - 5-6 tblsp  , can add more as required . 
•  A  clean glass jar or any non-reactive container-1 

Method

Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

Chop the lime into 8 pieces .

Slit green chilly 

Peel the skin of ginger n finely chop into bits . 

In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

It has a shelf life nearly for an year , when done with care . 

Methi Phalle  Ambat ( Fenugreek Leaves  Cooked in Coconut Based Gravy )

• Fresh Methi leaves / Fenugreek leaves  - 1 bunch 
• Onion -1
•  Thur Dhal ..1/2 cup

To grind

• Grated coconut- 1 cup
• Roasted dry red chilies- 4
• Tamarind -Tamarind Seed size
• Salt to taste 

Seasoning 

• Oil- 1 tsp 
• Onion - 1 ( chopped ) 

Method 
Wash the Methi leaves n tear them with hands  

Chop onion roughly .Wash n pressure cook thur dhal , cool n mash it well. 

In a vessel add little water, methi leaves  , chopped onion n boil till cooked .

Grind all the ingredients meant to grind to a fine paste . 

Add the ground paste to all the cooked stuffs  n boil well n then do the seasoning .