| • | Clean the bhindis with water and dry them.
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| • | Cut both the ends of each of the bhindis and then slit it lengthwise.
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| • | Now take a bowl and put red chilli powder, salt, cumin, turmeric powder, mustard powder, a pinch of asafoetida and two teaspoons of lemon juice in it. Mix well.
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| • | Now stuff the bhindis with the prepared mixture.
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| • | Take a pan and heat oil in it.
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| • | Add curry leaves to the heated oil and saute for a minute.
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| • | Now add the stuffed bhindis and salt according to taste.
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| • | Cook till the bhindis turn roasted brown in color.
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| • | Remove from the flame and pour the remaining lemon juice over it.
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| • | Toss well so that the juice gets mixed properly with the bhindis.
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| • | Sprinkle the roasted sesame seeds and store it in an airtight container in a cool place.
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| • | Enjoy the spicy pickle after 3 days. |
