25 gms. garlic (peeled)
25 gms. ginger
2 teaspoon jeera
2 teaspoon mustard
INGREDIENTS:
1 kilo mixed vegetables (Cauliflower, Carrot, Turnip)
25 gms. garlic (peeled)
25 gms. ginger
10-15 green chillies
1 bottle vinegar
2 tablespoon salt
To be ground together
| 55 gms. chilli powder 25 gms. garlic (peeled) 25 gms. ginger 2 teaspoon jeera 2 teaspoon mustard |
|
1 sprig curry leaves
1 tablespoon turmeric powder
1 tablespoon fenugreek powder (roasted)
½ kilo gingelly oil
½ teaspoon mustard—for seasoning
METHOD:
1. Wash dry and cut carrots and turnips into 2 cm x 1 cm x 1 cm pieces. Separate the cauliflower into small sprigs.
2. Grind the spices into a very fine paste. Slice ginger. Slit the ends of the chillies.
3. Heat oil very well. Season with mustard. Add sliced ginger, garlic and chillies. Fry for about 5 minutes. Add the ground spices and fry, stirring all the time, until it is well cooked, all the water has dried and the oil floats on top. Add turmeric powder and curry leaves and mix well.
4. Add the cut vegetables. Mix well and cook a little. Pour vinegar mixed with salt. Boil until the oil floats on top again.
5. Remove from fire. Add fenugreek powder. Mix well. Bottle when cold.
NOTE: This pickle will keep for 4 months.