Wash the dosakaya and dry them thoroughly. Cut cucumbers in half, lengthwise. Leave the peel intact. Scoop out the seeds with a spoon and run them through a sieve to collect the juice. Discard the seeds in your compost.
Cut cucumbers to small pieces.
In a large bowl add cucumber, juice collected from draining the seeds, mustard and avocado oils, mustard, chili, turmeric, mango powders and salt.
Mix well by hand (make sure they are dry) to ensure pickle sauce is evenly spread out.
Transfer to a pickle jar (jaadi) and enjoy Dosavakaya. This pickle can be stored at room temperature for a couple of weeks but is best enjoyed within 10 days. Refrigerate later.
Notes
Great with steamed rice and organic ghee, or your favorite sandwich.*Use organic ingredients wherever possible