|Spices||To Taste (As Needed For Arbi Pickle)|
|Dry orange color||1⁄2 Teaspoon|
|Garlic||15 Clove (75 gm)|
|Mustard oil||1 1⁄2 Cup (24 tbs)|
|Red chili pepper||1⁄2 Teaspoon|
1) Cut the lightly tendered kachalus into thick and round pieces.
2) Grind garlic and ajwain and make a thin paste with red chilli pepper, salt and orange colour.
3) Coat the kachalu pieces with the paste and fry in oil.
4) Remove from the oil, add all the ingredients of the 'arbi pickle' and follow the same procedure.