Ingredients
- 2½ cups finely chopped mixed vegetables (carrots, cauliflower, tendli)
- 2 tablespoons split mustard seeds (rai ke beech)
- 1½ teaspoons chili powder
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric (haldi) powder
- 2 tablespoons salt
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Recipe Info
Category : Pickles / Achars
Rating : 4
Contributor : n/a
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Directions
1. Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilized glass jar and leave aside for 1 day.
2. The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chili powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender.
3. Add this paste to the prepared pickle and mix well.
4. Serve immediately or store refrigerated for up to 6 months.
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