Hardar no Sambhaaro (Pickled turmeric root)

20 pieces of hardar (fresh turmeric root)

some gol (jaggery or brown sugar)

some mithu (salt)

2 cups limbu (lemon juice)

1. Peel the turmeric root and julienne.

2. Mix in the brown sugar, salt and lemon juice.

3. Let it marinate for a few hours before serving.

Note: Keeps for a few weeks in the fridge.

Source: Janardan-bhai of India Spice in Bridgeport, and Prabha-kaki