Experience the magic of Desi pickles with our distinct 'Gajar, Gobhi, and Shalgam Achar'! A recipe that's appetizing, spicy, and oh-so-authentic, so set it together with a bowl of hot khichdi or as a zesty accompaniment to your evening treats.

GAJAR, GOBHI AUR SHALGAM KA ACHAR

Active ingredients

500 gms carrots (gajar), cut into 1 1/2 inch pieces
500 gms cauliflower (gobhi).
500 gms turnips (shalgam).
3/4 cup cumin seeds.
12-15 cloves.
4 black cardamoms.
3 one-inch cinnamon.
1 cup grated jaggery.
3 tablespoons malt vinegar.
3/4 cup mustard oil.
6 tbsps coarsely grated ginger.
4 tbsps coarsely grated garlic.
1 tbsp ginger-garlic paste.
1 1/2 tbsps Kashmiri red chilli powder.
1 1/2 tbsps mustard powder.
1 1/2 tablespoons salt.

Approach.

1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till aromatic. Cool and grind to a powder.
2. Place jaggery in a bowl, include vinegar and mix.
3. Peel turnips, slice them vertically and then horizontally into fingers. Different cauliflower into medium florets. Mix them with carrot in a big bowl.
4. Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.
5. Include jaggery and vinegar mixture and cook till jaggery melts.
6. Include red chilli powder, mustard powder, garam masala powder and salt and blend well.
7. Add vegetables gradually and keep mixing. Switch off heat.
8. Cool and store in disinfected bottles to utilize when required.

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