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
- 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 !!
Meghna Mehta | |
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