1. Cut the lemon into 4 pieces.
2. Apply salt and turmeric powder to the lemon pieces.
3. Store in an air tight jar for two days.
4. After two days make thin chips of carrot, ginger, green turmeric and amba-haldi.
5. Slit all the green chillies and bhendi.
6. Put all the cut vegetables in the jar with lemon pieces.
7. Pour the lemon juice over the vegetables and ensure that they are totally immersed in the lemon water In the jar.
8. Use after 4-5 days.
9. Meanwhile mix thoroughly once every day.

Note:

• This pickle will remain fresh for 10-15 days.
• If required to keep longer it is advisable to refrigerate.