Gobi Gajar Shalgam Pickle
Author: Meghna Mehta
Cuisine: North Indian

Gobi Gajar Shalgam Pickle
Ingredients:

Gobhi ( Cauliflower ) - 1kg 
Shalgham ( Turnip) - 750 gm 
Gajar (Carrot ) - 750 gm 
Vinegar - 1 cup 
Garlic - 3-4 cloves 
Ginger -100 gm
Onion - 1/2 kg
Salt - 6 teaspoon full
Red chilli powder - 3 teaspoon
Garam masala - 1 teaspoon
Rai/Mustard seeds ( powered) - 1/2 teaspoon
Gur/Jaggery - 200gm
Oil ( Olive / Mustard / Refined) - 3/4 cup



Preparation:

- First & foremost, cut the carrots, cauliflower and turnips, either round or lengthwise. 

- Blanch them ( all seperately ) for a min or so. 

- After that take them out of the vessel & sun dry them. 

- Cut onions & grind them. 

- Chop ginger & garlic lengthwise

- Sautee Onion, Ginger, Garlic, add in salt, red chilli powder & garam masala and keep aside.

- Once the vegetables have fully dried and the masala has cooled down, add in the masala & veggies in a clean jar / martabaan and leave overnight.  

- Next day, mix vinegar and jaggery and boil it (5-7 boils). Mix this well in the pickle.

You can let the pickle develop for a day or so or eat it right away. No need to sun it.

Enjoy with paranthas, Punjoo style !!

About the Author
Meghna Mehta Meghna Mehta