PTI Pickle Masala Powder also a Shambharyo or Methia masala. This Masala is very popular in Gujarati cuisine, because it is mostly use in different kinds of Gujarati pickles, or use as a sides like chutney. PTI Pickle Masala is blending with spices with a recipe that has been handed down over generations that provides homemade taste in every bite. Apart from unripe vegetables, Indian pickles also contain a number of leafy vegetables like coriander, curry leaves, fenugreek, and mint. These leafy vegetables contain a number of essential vitamins like Vitamin C, Vitamin A, and Vitamin K. And minerals like iron, calcium, and potassium which are not present in our routine diet. Hence, eating Indian pickles can suffice the requirement of these vitamins and minerals in your body.
When Indian pickles are being made, a lot of turmeric powder is adding to them. Because this turmeric powder contains a chemical which is Curcumin. This chemical helps your body to fight against the attack of various bacteria and viruses.
Let us grasp insights into the health benefits: Indian pickles have antioxidant properties, Rich source of essential vitamins and minerals, Indian pickles boost your immunity and Improves the process of digestion in your body. Indian pickles can also protect your liver.
Preparation of Pickle Masala:
1 cup Spilt Mustard Seeds/Rai Kuria, ½ Cup Crushed Fenugreek Seeds/Methi Kuria, ¼ Cup Crushed Fennel Seeds; 1 Cup Red Chili Powder/Lal Mirch Masala, ½ Cup Salt, 1 tbsp Hing,1 tsp Turmeric Powder, ½ Cup Mustard Oil/Sarson Oil.
1. Take a bowl, add all ingredients except oil and hing, mix well and keep aside.
2. Heat oil in a small pan, heat till smoking point, and switch off the flame.
3. Pour oil over the spices mixture, add hing and cover it for 1-2 hours.
4. After 1-2 hours, mix it well and store it in an air-tight container or jar.