India Food Network
May 22, 2018
Wash and pat dry the aloe vera leaves.
Remove the thorns from sides and cut aloe vera into rectangular pieces( about 1/2 inch long and 8 cms wide)
Boil water and add dana methi to it for 2 – 3 mins and cover it.
Keep aside for 5 – 10 minutes Drain out excess water and keep methi aside Meanwhile, take a kadhai and heat oil.
Add cumin seeds, mustard seeds, Kalaunji, saunf, tejpatta, and asafoetida powder
Add aloe vera cubes and stir-fry for 3 – 4 minutes.
Add salt and turmeric powder.
Cook until aloe vera cubes are tender but yet crunchy
Add the methi dana after removing the excess water.
Add powdered spices and mix well
Add raisins and cashew nuts too
Add dry mango powder. mix well and cook on a low flame When the oil separates, switch off the flame and your instant aloe vera pickle is ready
Note: Before you use aloe vera, test if it not the wild bitter one. Simply cut the leaf, dip your finger in the gel and taste a drop. If it is blunt tasteless then go ahead and use it. If its bitter like neem/Karela skip using them