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Gajar gobi shalgam achaar
By : RiddhimaCategory : Vegetables, North indian, Seasonal recipes
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Peel the carrots and turnips and dice them, cut them into 1 centimeter long pieces.
- Cut the cauliflower into small florets.
- Boil water in a large pan.
- Once the water begins to boil, remove from flame and blanch the chopped vegetables for about 5 minutes.
- Drain the water and dry them in the sun for about 2 hours.
- Heat oil in a non-stick vessel and crackle mustard seeds.
- Add ginger garlic and saute for about 5 minutes.
- Add the sundried vegetables along with salt and chilli powder.
- Stir well and cover with lid. Let it cook on a slow flame.
- Heat vinegar in a bowl in the microwave for about 30 seconds and add jaggery to it.
- Stir vigourously till they blend well.
- Add to the vegetables.
- Stir well and continue cooking for another 10-15 minutes. (Taste the mixture to adjust the salt and chilli level)
- Transfer the mixture into a air-tight container and add mustard oil.
- Ideally, we should put the pickle container in sunlight for 3-4 days but it is anyways ready for consumption immediately as well.
- Our yummy pickle is ready. Enjoy it all winters
Ingredients:
250g - carrots
250g - turnip
2 flowers - cauliflower (medium size)
1 grated - ginger (medium-size)
6 flakes -garlic, finely chopped
1 tsp - mustard seeds
Chilli powder, as per taste
Salt as per taste
3 tbsp - vinegar
Jaggery (Gur), small piece
3 tbsp - mustard oil
250g - carrots
250g - turnip
2 flowers - cauliflower (medium size)
1 grated - ginger (medium-size)
6 flakes -garlic, finely chopped
1 tsp - mustard seeds
Chilli powder, as per taste
Salt as per taste
3 tbsp - vinegar
Jaggery (Gur), small piece
3 tbsp - mustard oil
