10 limes + make small pieces. In a big steel container with a tight lid. Put it into a pressure cooker and let it go for 12-15 whistles, till you smell the limes. Let it stay overnight without disturbing. Next morning. 1/3 of the cup salt + about 1 kg sugar. Add some red chillis. For 2 or 3 days keep stirring.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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