• Cauliflower 400g/ 14 oz
• Turnips 300g/ 11 oz
• Carrots 300g/ 1 1/4 cups
• Onions 60g/ 1/3 cup
• Ginger paste 15g/ 2 1/2 tsp
• Garlic paste 10g/ 1 3/4
• Garam masala 25g/ 5 tsp
• Red chili pd 20g/ 4 tsp
• Cumin seeds 25g/ 8 tsp
• Mustard seeds 30g/ 7 1/2 tsp
• Salt
• Sugar or jaggery 200g/ 1 cup
• White vinegar 200ml/ 3/4 cup
• Acetic Acid 5g / 1 tsp

The vegetable: Wash and cut cauliflower into florets. Peel, wash, cut turnips into halves and then make medium thick slices (1/8 inch).

Peel, Spread cauliflower, turnips and carrots on a tray and keep in the sun or in a warm place for drying (2-3 days)

The cumin: Pound with a pestle.

The preserve: Dissolve sugar or jaggery in vinegar. Heat oil in a karhai to a smoking point, reduce to medium heat, add onions, salt until light golden, add ginger paste and garlic paste, and stir until onions are golden brown.

Add the dry spices and salt, stir, add the dried vegetable and stir.

Then add the preserve and cook the vegetables for 5 minutes. Remove and cool.

Sprinkle acetic acid and stir.

Maturing: Transfer the contents of the karhai to a sterilized earthenware or glass jar, secure muslin around the opening of the jar and keep in the sun or in a warm place for 3 days.

Remove the muslin and cover with a lid.

by Pak101.com (few years ago!) / 1414 views