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

Recipe Info Category : Pickles / Achars Rating : 4 Contributor : n/a

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.