Name: Gajar Gobi Shalgam Ka Achar recipe by Rita Arora at BetterButter
Prep time: 420 min
Cook time: 30 min
Total time: 450 min
Yield: 10
Ingredients: 250 gms Cauliflower; 250 gms Carrot; 250 gms Turnip; 500 ml Water; 250 ml Mustard Oil; 70 gms Ginger; 1/4 tsp Asafoetida / Hing; 1/2 tsp Turmeric Powder; 2 tbsp Red Chilli Powder; 2 tbsp Salt; Pickle masala (1 tbsp Fenugreek Seeds, 1 tbsp Fennel Seeds,1 tbsp Mustard Seeds- grind into the powder); 2 tbsp Garam Masala; 125 ML white vinegar; 100 gm jaggery

ABOUT Gajar Gobi Shalgam Ka Achar RECIPE

Pickle is prepare usually during winters in Northern part of India, and goes well with chole bhature, parathas and naan.

Ingredients Serving: 10

250 gms Cauliflower
250 gms Carrot
250 gms Turnip
500 ml Water
250 ml Mustard Oil
70 gms Ginger
1/4 tsp Asafoetida / Hing
1/2 tsp Turmeric Powder
2 tbsp Red Chilli Powder
2 tbsp Salt
Pickle masala (1 tbsp Fenugreek Seeds, 1 tbsp Fennel Seeds,1 tbsp Mustard Seeds- grind into the powder)
2 tbsp Garam Masala
125 ML white vinegar
100 gm jaggery

Instructions

TAKE 250 GMS CAULIFLOWER, 250 GMS CARROT, 250 GMS TURNIP
CUT INTO FINGER CHIPS OR BITE SIZED PIECES.
HEAT 500 ML WATER IN A WOK
WHEN IT'S HOT ENOUGH, ADD VEGGIES
COOK FOR 3-4 MINUTES
NOW PASS THEM THROUGH A SIEVE
SPREAD THE VEGGIES ON KITCHEN TOWEL
DRY THEM IN SUNLIGHT FOR 6-7 HOURS.
MEANWHILE BURN 250 ML OF MUSTARD OIL IN A WOK
WHEN OIL IS BURNT, OFF THE FLAME
ON LOW FLAME, ADD ASAFOETIDA
70 GM OF GRATED GINGER
1/2 TSP TURMERIC POWDER, 2 TBSP RED CHILLI POWDER, 2 TBSP SALT
3 TBSP PICKLE MASALA ( FENNEL, MUSTARD & FENUGREEK SEEDS POWDER- 1 TBSP EACH) 2 TBSP GARAM MASALA
ADD VEGETABLES
MIX WELL
IN ANOTHER WOK HEAT 125 ML OF WHITE VINEGAR
ADD 100 GM JAGGERY
ONCE IT MELTS, OFF THE FLAME & LET IT COOL
ADD THE COOLED JAGGERY MIXTURE TO THE VEGETABLES. MIX WELL
STORE IT IN A CLEAN GLASS STERILIZED JAR,

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