Gajar Gobi Shalgam ka Achaar
Cauliflower, Carrots and turnips
Chop into 1 inch sized pieces
Blanch the veggies
Sun dry blanched veggies
Chop ginger and green chillies
Dry roast mustard seeds, fennel seeds, methi seeds, cumin seeds, black pepper and nigella seeds
Blend roasted spices to a coarse powder
In a mixing bowl, place the vegetables, chopped ginger and chillies
Add kashmiri chilly powder, turmeric and salt. Mix well.
Heat oil to a smoking point. Cool and add hing
Add ground spices to the oil and mix
Pour oil into the vegetables and mix well
Transfer the pickle to dry glass or ceramic jars
Tie muslin cloth around the neck of the jars and place in the sun for few days
After 6 days, the pickle is ready to be served
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Gajar Gobi Shalga
m ka Achaar