Gobhi Gajar Ka Achar

10:35 AM

 


Pickle, a must in every Indian meal. So, the more variety of achaar, the more choices one has. So, let's make some pickles!!!

Ingredients:

Salt to taste 

1½ tbsp Turmeric powder

2 Cauliflowers

½ kg Carrots 

2 tbsp Yellow mustard seeds 

2 tbsp Mustard (rye)

1 tbsp Fenugreek seeds

3 tbsp Fennel seeds

1 tsp Asafoetida

1 tbsp Red chilli powder

4 tbsp Coriander powder

½ tbsp Black salt

 

Method:

Take a pan and heat water, add 1 tbsp salt and ½ tbsp turmeric powder to it and bring it to a boil. When it starts boiling switch off the stove, then add cauliflower and carrot to it, and mix well. Let the vegetables blanch in water for 10 minutes.

*Cauliflower and carrot are washed, chopped and completely dried.

After 10 minutes strain the vegetables. Take a cloth/towel and transfer the blanched vegetables and dry them, and then keep them under the sun or fan for 3-4 hours.

Take a pan, heat it and dry roast yellow mustard seeds (you can use the black ones as well), mustard, fenugreek seeds and fennel seeds to remove the moisture from it for 1-2 minutes.

Then take a blender jar and add the roasted mixture, salt, 4 tbsp coriander powder (or you can add roasted coriander seeds), 1 tbsp red chilli powder, ½ black salt and grind it coarsely.

Take a pan and add mustard oil and heat it till it is smoking out, then switch off the stove and cool it for a while and add 1 tsp asafoetida, 1 tbsp turmeric powder, the masala powder that was ground, and mix it well.

Now add the sun-dried vegetables and mix them well until all the pieces are coated with the masala.

Then transfer the pickle to a clean and dry mason jar/ glass jar and keep it under the sun for 2-3 days and after 2-3 days it's ready to eat, but the taste enhances only after a week.

Keep the pickle under the sun and mixing it at regular intervals.

After keeping under the sun for 4-5 days, add 1 cup heated oil, this will help in the preservation of the pickle.

*You can use white vinegar instead of oil. You can make peas, ginger- garlic pickle in the same way. Use a clean and dry spoon to serve it, and if you feel that oil has reduced then add more oil to it.

You can serve it along with poori, paratha, dal and rice, and enjoy this yummy pickle.


Watch full recipe here - 


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