Cauliflower, Carrot & Turnip Pickle/vibsk-63
Ingredients:
| Ingredients: | Quantity: | ||
| 1. | Cauliflower | : | ½ kg |
| 2. | Turnip | : | 2 (250 g approx.) |
| 3. | Carrot | : | 1 (100 g approx.) |
| 4. | Asafoetida | : | 1 tsp |
| 5. | Garam Masala | : | 1 tsp |
| 6. | Salt | : | 2-3 tsp |
| 7. | Ginger-Garlic Paste | : | 3-4 tsp |
| 8. | Red Chili Powder | : | 3-4 tsp |
| 9. | Turmeric Powder | : | 1 tsp |
| 10. | Small Mustard Seeds
(used for pickles) |
: | ¼ tsp |
| 11. | Panch Phoran | : | 1 ½ tsp |
| 12. | Mustard Oil | : | 2-3 tbsp |
Method:
- Crush Panch-Phoran & keep aside.
- Crush mustard seeds & keep aside.
- Wash cauliflower, carrots & turnips. Cut cauliflower in small florets. Cut carrots & turnips in small pieces.
- Before making the pickle, dry all the vegetables.
- Warm mustard oil (don’t heat) in a wok/pan. Add panch-phoran, asafoetida, garam masala, ginger-garlic paste, red chilli powder and turmeric powder. Stir.
- Roast a little & then add cauliflower florets, turnips & carrots. Mix well. Cook for 1-2 minutes on low flame.
- Take the pan off the flame. Let it cool down.
- When it comes down to room temperature, add mustard seeds & salt. Mix well.
- Transfer the pickle to clean, dry & airtight glass jar.
- For 2-3 days keep the pickle jar in sunlight. Shake the jar 3-4 times a day.
- After 2-3 days pickle will be ready to eat.
Serve this mixed pickle with Paratha/Puri/Kachouri/Chapati/ Lunch/Dinner.
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