500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste
300 g (11 oz) Turnips (shalgam), thinly sliced
300 g (11 oz) Carrots (gajar), thinly sliced
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
100 g (3 1/2 oz) Onions, pureed
5 tbsp (105 g) 3 1/2 oz Ginger-garlic (adrak-lasan) paste
3/4 cup (112 g) 3 3/4 oz Sugar
1 cup (200 ml) 7 fl oz Vinegar (sirka)
5 tsp (10 g) Garam masala
4 tsp (8 g) Red chilli powder
4 tsp (8 g) Cumin (jeera) seeds
4 tsp (8 g) Mustard seeds (rai)
Salt to taste
method
1. Keep the vegetables in the sun to dry for 2 days.
2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.
3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.
2. Heat the mustard oil in a wok (kadhai); add onion puree and ginger-garlic paste, stir-fry for a few minutes. Add the dry spices, salt, and vegetables. Cook covered for 5 - 10 minutes.
3. Mix the sugar in the vinegar, stir till the sugar dissolves completely. Add this mixture to the vegetables and mix well. Remove, keep aside to cool. Transfer the contents into a glass jar, cover with a cloth and secure with a string. Keep in the sun for 5 days. Serve with any meal.
serving amount
serves: 4
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