Jicama Pickle

Jicama pickle

2 cups of finely chopped jicama

Juice of 3 lemons

1 tsp ground coriander powder

3 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp asafetida (hing)

1/2 tsp mustard seeds

1 tsp cumin seeds

2 tsp oil

Method: Heat oil in a pan, add mustard seeds, cumin seeds and asafetida. Lower the gas to dim flame. Add jicama, salt, turmeric powder, and red chili powder. Immediately  add lemon juice and stir. Turn gas off right away. Do not over cook jicama, it should be crispy. Pickle should last for a week.