I made two versions of the Maa Inji Urugai ~ one with lime and green chillies and this one with garlic. I absolutely love both the versions and cannot decide between the two. The garlic pairs well with Maa Inji andadds extra zest to this easy and delicious pickle~it is a combination like Yuvraj & Raina today.
Athai decided to improvise on her other recipe and decided to add garlic. The first time she added raw garlic and that took two to three days for the flavor of garlic to mellow down and therefore she altered it next time by sautéing the garlic in oil and then adding the spices making it one of my favorite pickle.
- ½ cup sliced maa inji
- ¼ cup sliced garlic
- ¼ cup lime juice
- 1½ teaspoon salt
- 2 teaspoon chilli powder
- 1 teaspoon mustard
- ¼ teaspoon asafoetida
- 4 tablespoon oil
Wash the Maa Inji well and pat dry. Make sure they are thoroughly dry. Now peel the skin and slice them as shown here.
Heat oil in a kadai/pan and add mustard, when they splutter add the asafoetida, then garlic and Maa Inji. Saute for few seconds for the garlic to just absorb the heat. Switch off the heat and add the chilli powder and salt.
Mix in the lime juice when cool. Store well in a glass jar for about 24 hours for the flavors to absorb and the ginger and garlic to get tender. Store in the refrigerator. Stays well for few weeks.
TIPS: Adjust chilli powder according to your taste. Vinegar could also be used instead of lime juice but I personally prefer lime.