- Clean, wash, pat dry, and cut the vegetables. Boil water in a deep saucepan, add turmeric and salt to the boiling water. First, add the cauliflower florets in the boiling water and blanch for 2 minutes. Transfer to a colander. Similarly, blanch the carrots and turnip till al dente, drain, and transfer to the same colander as cauliflower. Spread all the blanched vegetables on a large tray lined with muslin cloth. Sundry. Meanwhile gently pound the mustard seeds in a stone mortar and pestle. Heat mustard oil in a pan over a high flame. Once the oil starts fuming, turn off the heat. Add asafoetida, fennel seeds, and nigella seeds. Stir to mix. Allow the tempered oil to cool down completely. After dehydrating the vegetables transfer them to a wide mixing bowl. Add ginger juliennes, sliced green chili, sliced lemon, crushed mustard seeds, salt, pickle masala, and mix nicely. Pour tempered mustard oil, white vinegar, and mix the pickle using a spoon Take a clean, dry jar and transfer the pickled vegetables into the jar. Serve.
Gobi gajar ka achar
#myrecipe
By Radha Nelanti
Mar, 29th
518
Servings
4 persons
Cook Time
25 minutes
Ingredients
16
- 18
Ingredients
- Cauliflower
- Carrot
- Turnip
- Green chillies
- Ginger
- Lemon
- Water
- Salt
- Turmeric
- Oil
- Fennel
- Nigella seeds
- Hing
- Mustard
- Red chilli
- Achar masala
- Salt
- Vinegar
