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