Andhra instant pickle base

Here I have given the base for most of the instant andhra pickles. More or less only the vegetable used in making pickle varies and the pickle base recipe remains constant. This recipe tastes good for the following veggies:
yellow cucumber (peeled, deseeded)
roasted brinjal
raw mango (skip the tamarind)
coconut
Roasted Mint/pudina
Roasted Palak etc
Yet to try with capsicum and ridge gourd!

Preparation Time - 15 mins
Cooking Time - 5 mins
Quantity - serves 3-4

Ingredients:
Coriander seeds - 2 tbsps
Methi seeds - 1 tbsp
Mustard seeds - 1 tbsp
Dry red chillies - 2
Green chillies - 2
Coriander leaves - 1/4 cup
Turmeric - 1/2 tbsp
Hing - a pinch
Tamarind - 1/2 lemon size, soaked in water for at least 10 mins
Cooking oil - 2 tbsps
Garlic pods - 3-4 no.s
Salt - to taste
vegetable of choice -1 cup chopped

Recipe:
1. Soak tamarind in required amount of water in a bowl and keep aside
2. Heat the oil in a kadai.
3. Once the oil is hot enough, add mustard seeds. when they start spluttering, add coriander seeds, methi seeds and dry red chillies. Roast them for 2 mins on low flame.
4. Now add green chillies and roast for another 2 mins.
5. Now add turmeric and hing and switch of the flame.
6. Let this mixture cool down and then transfer it into a mixer. Grind it coarsely.
7. Now add garlic pods, coriander leaves, soaked tamarind (discard water) and salt to the mixer. Grind all the ingredients into a coarse mixture, sprinkling very little water as required.
8. Your andhra pickle base is ready.
9. To this, add the vegetable and grind to a coarse paste.

Indulge yourself in the spice of the pickle with some rice, ghee and papad!