Heat 2 tbsp of the sesame seed oil and stir fry the sliced gherkins, along with salt, until just cooked but crisp.

In another pan, heat the remaining 1 tbsp oil, add the mustard seeds and allow to splutter. Then add curry leaves, asafetida, turmeric and chilli powders. Stir a couple of times and take off the heat. Add the stir-fried gherkins and stir till everything is well mixed.

Cool and bottle. Serve with rice and yogurt. This pickle does not keep for more than about 4 -5 days and must be refrigerated. So it would be advisable to make in smaller quantities, which is alright as this pickle doesnu2019t take much time to make.