|Mustard powder||4 Teaspoon, coarsely ground|
|Fenugreek seeds||2 Teaspoon, coarsely ground|
|Red chili pepper||2 Teaspoon|
|Mustard oil||1 Cup (16 tbs)|
|Salt||1⁄2 Cup (8 tbs)|
1) Tender the skinned and long sliced pumpkin in hot water for 10 minutes, then drain the water and put them through a strainer to cool.
2) Make a smooth mixture of all ground spices with oil and apply the paste to the pumpkin pieces.
3) Put the pickle in a clean jar, leave it in the sun for 3 days and shake it once daily until tender.