You need 1 kg hari mirch, ½ L mustard oil, 200 gm ginger, 250 gm garlic, 1 cup sugar, 200 gm imli, and 3 cups white vinegar. For seasoning the pickle, you need 1 cup salt, 1 tbsp lal mirch powder, 1 ...

4. Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.