Recipe type: Pickles
Dosakai is strange! Why would we say that? Well, it is classified as a fruit but eaten and cooked like a vegetable! It is known as a Yellow Indian Cucumber – don’t think it looks or tastes like a cucumber! Yes, when we said strange, we meant strange. This Yellow Indian Cucumber is used in pickle, Curries, Daals, alongside Meats and Seafood. It has a tangy and a tart-ish flavor that makes it perfect for pickles. Enjoy this confused and delicious pickle 🙂
- Dosakai – 1lb (approx 450g)
- Asafoetida (Hing) – ¼ tsp
- Mustard Seed Powder (Rai Powder)- 1 tbsp
- Turmeric Powder (Haldi) – ¼ tsp
- Coriander Powder (Dhaniya Powder)- 2 tbsp
- Red Chili Powder – 2 tbsp or to taste
- Fenugreek Seeds (Methi Seeds) – ¼ tsp (powdered)
- Salt – 1 tbsp or to taste
- Sesame Oil (Gingily Oil) – ¼ cup
- Citric Acid – ¼ tsp OR Lemon Juice – 1 tbsp
- Wash the Dosakai, wipe and cut in half.
- With the help of a spoon, clean out the seeds and the fibers from the center of the fruit.
- Wipe down the center so there is less moisture.
- Cut the Dosakai into bite-size pieces and wipe once again with a paper-towel.
- Using a Mortar and Pestle, powder the Fenugreek Seeds.
- Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Citric Acid (Or Lemon Juice).
- Mix well, add in the Oil and mix again.
- Cover and keep on the counter overnight. Stir periodically.
- Next day, stir again, do the taste test and transfer to a bottle and store in the refrigerator.
- The pickle has a shelf life of about 3-4 weeks in the refrigerator.