Pickle-Carrot,cauliflower and turnip
A traditional recipe made with mainly three vegetables carrots,turnip and cauliflower.Fried and seasoned with the age old masala recipe
Servings Prep Time
30helping 60minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
30helping 60minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Preparation :Wash all the vegetables and spread in a tray on the table to dry overnight. Soak Gur/Jaggery in 500ml vinegar in a bowl and soak imli/tamarind in the rest 500ml vinegar in another bowl.
  2. Keep these soaked overnight. Remember no water should be used as in the pickle.In the morning with dry hands, peel and cut the vegetable .Carrots and turnips in thick rounds/circles and Gobi/cauliflower in big florets.
  3. You may not need to use a knife for the cauliflower, just break the florets with your hands.Keep the vegies in the sun till they are completely dry. No moisture should be left as it will ruin the pickle.
  4. Once, the vegetables are completely dry, we can start frying them. Heat the mustard oil in a frying pan or kadai. Don’t forget to burn the oil as we normally do before start frying.
  5. Once the oil is burnt, lower the flame for a few minutes and then on full flame, first fry the 125 Gms garlic cloves till light brown and keep aside. Then fry each vegetable at a time quickly till light brown and take them out in a platter.
  6. Remenber,not to put all together as this will make the oil getting cold and vegetables will over cook on medium hot oil.Frying just ensures no moisture and sears the vegetables to avoid breaking when the pickle is stored overtime.Lastly, put the ginger garlic paste in the oil and fry till golden brown. Do this on low flame to avoid burning. Put it off flame when done and leave the same in the oil to cool. This will eventually be added to the pickle.
  7. Now, take the soaked Gur ,mash it nicely with a dry masher and sieve the pulp. Remember no water should be added to this at any stage.Now, repeat the same with the tamarind vinegar mix and sieve the pulp.
  8. To assemble the Pickle: Take all the vegetables in a wide and deep platter. Add salt, red chili powder,garam masala and rai powder to these vegetables and mix well to coat well.
  9. Now, heat the Gur +vinegar mixture till Gur is well blended on low flame and add this to the vegetables. Mix well.
  10. You can keep this pickle stored in an air tight container for about an year. But you may not need to as its flavors are far to tempting and it’ll be over before you expected.