Indian-Sichuan Pickle - Recipe

Indian-Sichuan Pickle

• 1 tablespoon mustard oil or vegetable oil
• 1 tablespoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 cup coarsely chopped Sichuan preserved vegetable (about 2 whole knobs)

1. Heat the vegetable oil in a small skillet over a medium high flame. Add the mustard seeds, cumin seeds and fennel seeds and cook for about 1 minute, until the mustard seeds start popping and everything is fragrant but not burning.
2. Toss the seeds and oil with the preserved vegetable. You can serve it right away or keep in the refrigerator for several days.