INGREDIENTS
- 2 1/2 kgs vegetables (Cauliflower (Phool gobi), Carrot (Gajar) and Turnips (Shalgam)) Take the weight after cleaning and cutting them.
- Cut the carrots into long pieces, turnips into round slices and cauliflower into small pieces.
- 1/4 cup Ginger (Adrak)
- 3/4 cup Salt (Namak)
- 2 cups Vinegar (Sirka)
- 200 grams jaggery
- 4 teaspoons Red chili pepper (Lal Mirchi)
- 8 teaspoons ground spices
- 3 cups Oil (Tel)
- 6 teaspoons mustard powder
- 25 cloves Garlic (Lasun)
- METHOD
- Boil water and remove it from the fire.
- Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes.
- Drain the vegetables in a basket to remove as much water as possible.
- Heat the oil till smoky, cool for 2 minutes.
- Fry ground garlic and ginger till brown.
- Cool the oil, then add 1/2 cup of water and cover the vessel with lid.
- Again put it on the fire and cook till water is evaporated.
- Add all the ingredients and vegetables and cook on a hot fire till it leaves the oil.
- Cool and put the pickle in the jar.
- Keep it in the sun for 8 days (in winter) and shake it daily.
- This pickle can be kept for six months or more.
