Garlic pickle/Veluthulli achar

Ingredients

1.Garlic -250 grams (sliced vertically)

2.Ginger -150 grams (Thinly sliced)
3.Ginger garlic paste - 1 tsp

4.Green chilies-3 sliced vertically

5.Red chilly powder -3 tsp or more as required

6.Pickle powder -2-3  tsp(optional)

7.Curry leaves - 3 stem

8.Mustard seeds/mustard powder - 1/2 tsp

9.Fenugreek powder - 1/2 tsp

10.Asafoetida Powder - a pinch

11.Lemon Juice  or  Vinegar -as required

12.Salt to taste

13.Oil -4 tsp

Preparation
1.Peel  the garlic skin off
[Tip:To peel off the garlic skin easily,pour some oil over the garlic and then sprinkle little bit of salt over it.Leave it in hot sunshine for 2 hours /put it in a hot medium,like oven  for just 5 minutes.Do not keep it more.Garlic will get cooked and spoiled.Put the garlic in a cloth,and just rub it .The garlic skin will come out very easily.]

2.Add one cup of oil to a pan.
3.Fry the garlic and keep aside.

4.Squeeze 1 cup concentrated lemon juice and immerse the fried garlic in it for 30 minutes to 2 days.Add some salt to it.[Instead of lemon juice you can use vinegar also]
4.Add 1tsp ginger garlic paste and  1 cup thinly sliced ginger in to the hot oil
5.Add curry leaves and green chilies
6.Add 3 tsp Red chilly powder and 1tsp pickle powder (pickle powder is optional)
7.Add 1/2 tsp fenugreek powder , 1/2 tsp mustard powder and a pinch  asafoetida Powder
8.Add one lemon juice and salt , stir well.
9.Add this mixture to the already prepared garlic.Your garlic pickle is ready.
10.Wait 3 days and have it.