I was born into a large joint family. My father was one of nine children, and my mother, the eldest of twelve siblings. My dear late father, a jeweler, was the smartest and the most handsome of the lot. He took it upon himself to conduct every marriage or thread ceremony of all my cousins. So every couple of months, a huge get together of close relatives and friends would happen in or around our home; occasions for feast after feast. Most of these feasts would find my father’s favorite pickle, uppatta nonche, at the top left-hand corner of the leaf plate. The very flavor of the uppatta nonche is so exciting that the guests would find themselves salivating in anticipation of the repast. My mother, being the pickle specialist, the job of making this most delicious of pickles would naturally fall on her shoulders. The smell of the roasting ingredients would suffice for us to have enough saliva in our mouths to float a ship. Though this pickle needs three days of resting to marinate fully, my father would be impatient enough not to wait at all. We would find him dipping the lime / lemon pieces in the gravy (the pieces would be hard on the first day) and sucking on them with such an unforgettable, delighted expression on his face. I am only too happy to share this wonderful recipe with you all. I want you to enjoy it to the full, as we do!