Ingredients:
  • Carrots – 500 gms
  • Cauliflower – 500 gms
  • Turnip – 500 gms
  • Onion – 150 gms
  • Ginger – 50 gms
  • Garlic – 6-8 pcs
  • Mustard Oil – 150 ml
  • Vinegar – 120 ml
  • Jaggary (gud) – 120 gms
  • Salt – 60 gms
  • Red Chilly powder – 20 gms
  • Garam Masala – 20 gms
  • Mustard seeds powder ( rai) – 20 gms

Method:
  1. Peel, wash and cut pcs of all vegetables in the desired shape. Blanch all vegetables by putting them in boiling water and take out immediately. Dry the pcs by spreading them over paper or muslin cloth for at least 2-3 hours. 
  2. Cut small pcs of jaggary and soak it in vinegar for so that it melts. (Vinegar can also be warmed slightly to enhance melting.) 
  3. Grind onions, ginger and garlic together in a mixer to get a coarse paste. 
  4. Put oil in a Kadai and add the paste prepared. Sauté it for 10-15 min till it turns brown. 
  5. Add dried vegetables to paste and red chilly powder, garam masala and jaggary and vinegar mixture. Saute it for another 5-10 min. 

Mix vegetable pickle is ready. Keep it in glass container for 2-3 days in sunlight to enhance the flavor. Serve with parathas, puris etc.

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