• Cauliflower-500 gm
• Turnip-500 gm
• Carrots-500gm
• White vinegar-400 ml
• Asafoetida-1/2 t.s
• Jaggery-300 gms
• ??Turmeric-1 tsp
• Chilli powder-4 tbsp
• Ginger-150 gm
• Salt-4 tbsp
• ????Fenugreek seeds-2 tbls
• Fennel seeds-2 tbls
• Mustard-2 tbls
• Mustard oil-600 ml *
• Whole garam masala-4 tbls *

Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*

Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.

Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,

Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.

??Keep in sunlight for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)

Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.

Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.

Add the vegetables in this pan and mix well till vegetables get well coated with masala.

??Heat vinegar in a seperate pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely

Let it cool a bit and then add it into the vegetables.mix well.
Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days. Now your pickle is ready to eat.

by Pak101.com (few years ago!) / 1210 views