Hello, I am Madhura and welcome to MadhurasRecipe Marathi
Let's see how to make oly haldiche lonche today. We get oli halad when winter begins.
Let's see the required ingredients. 1 cup oli halad. I have peeled it and cut into thin slices or juliennes.
You also can grate it if you want. 1/2 cup Ginger. Use ginger half the quantity of halad. Peel ginger and cut into juliennes.
Use green chili in the same qunatity of ginger. 1 cup oli halad, 1/2 cup ginger juliennes and 1/2 cup green chili pieces. 
1/2 cup lemon juice, salt to taste, 1 tbsp mustard seeds, 1/2 tsp fenugreek seeds and mustard oil.
You can use peanut oil or any other oil instead of mustard oil. But mustard oil flavor tastes awesome for pickle.
So I try to use mustard oil while making pickle. Let's see how to chop oli halad. Peel oli halad with knife first. 
You can peel it easily. The skin is tender and thin. So not much efforts are required. You can use gloves while doing this.
Or rub lot of oil to hands. Or your hands turn yellowish while cutting oli halad. It gives nice flavor while cutting.
You can make round slices to make pickle if you want. I stack the slices and make thin slices. You can grate it or can make round slices.
But I like small pieces more. It becomes easier to eat. I have chopped halad well. Take it into a bowl. Add ginger juliennes. 
Try to use fresh ingredients. Let it be ginger or green chili. Use these fresh. How to know green chili is fresh?
It should be firm. While buying green chili, these should be firm and the seeds in it must be white. If the chili is soft or seeds are black,
It means chillies are not fresh. Try to use fresh ingredients for pickle so that it will last longer and won't get spoilt. Add salt to taste
and lemon juice. Mix well. If you are watching my recipes for the first time then for your information,
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Keep it aside. Let's make masala for pickle. Heat up a pan. Add mustard seeds and roast a little. When mustard is well roasted it begins to pop up.
Turn off the gas. Mustard seeds pop up as these pop up in tadka. Turn off the gas. Do not keep it on. Add fenugreel seeds.
Heat of the pan is enough for mustard seeds to get roasted. Do not heat more. If methi seeds are heated more then they release bitterness.
To avoid that I turned off the gas and added methi seeds. Heat it up for about a minute. After a minute transfer masala into blender jar.
Blend it into coarse powder. Do not make fine powder. Heat up oil in the same pan. The more oil, the pickle lasts longer. We have just to heat up the oil.
Cool the oil after heating up and then add it in the pickle. What happens heating and cooling oil? To remove the bacterias if any.
The flavor of mustard oil intensifies after heating. So we will heat the oil, cool it and then add in pickle. Oil is enough hot.
Turn off the gas and let the oil come to room temperature. I have blended the masala in blender. Looking nice. It has got nice coarse texture.
Add masala into pickle. You can decide the quantity accroding to your taste. Mix well. Pickle is mixed well. Hot oil has cooled down.
Add oil to pickle. Mix well. Transfer the pickle into a bottle. Sterlize the bottle in hot water so that pickle won't get spoilt.
Close the lid and you can keep this pickle under sun for 2 days. This pickle will be seasoned in about 8 days. It remains nice for many days.
It tastes fantastic. Do try this at home. If you try then click a snap and send it to me on wahtsapp or facebook.
Thank you very much for watching this recipe. Let's meet again with such nice recipe.
Till then, keep smiling, be happy and keep on eating.
