Namaskar.
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Today we will make shalgam gajar sem gobhi mix achar.
It is really delicious and can be prepared in less time.
Here we have cauliflower florets,
washed and dried.
Here we have 2 turnips 2 carrots, peeled and washed.
We also have sem washed dried
with its strands removed.
Take turnip and cut into pieces of desired size.
Cut into 1/2 to 3/4 inch pieces.
Cut the carrots likewise.
Now cut the beans,
make a bunch of it,
cut into 1/ 2 to 3/4 inch in size.
Now we are left with ginger and green chili.
Cut ginger into small and thin pieces.
Cut chili vertically or bitesized pieces with scissors.
Chillies can be cut easily with scissor.
Veggies are cut and ready,
cut the chillies and ginger later.
Let's blanch it.
To blanch these keep water to boil.
Take enough water to dip the veggies.
Water is boiling.
Put the veggies in boiling water.
Put the cauliflower too.
Boil the veggies for exactly 3 minutes.
3 minutes have passed.
Turn off flame.
Take out the veggies from water.
Turn it over strainer,
then keep the strainer over vessel.
The extra water will drain out.
Keep the veggies in strainer for 5 minutes,
Water has drained from the veggies,
Spread it over a cloth and dry it.
We have spread cloth over the tray,
put the veggies over it.
Spread it evenly.
The cloth will absorb extra water in it.
You can keep it in sunlight for 1 to 1 and 1/2 hours.
or keep it under fan for 1 hour or more.
Since there is no sunlight now,
i am keeping it under the fan.
All the veggies have dried up.
Now let's prepare masala for the pickle.
For spice mix first of all
roast the whole spices,
Add 1 tsp cumin seeds to the pan.
Turn on flame.
Add 1 tsp black pepper,
2 tsp fenugreek seeds,
4 tsp fennel seeds,
slightly roast these.
Do not roast the spices too much.
Just roast till moisture goes off.
Spices are stirred and roasted well for over 1 minute.
Keep it in a plate to cool off.
Pour mustard oil in the pan.
This is 1 cup mustard oil.
Let the oil heat up.
Till the oil heats up,
coarsely grind the spices.
Put the whole spices in a jar and coarsely grind them.
There is smoke coming up from the oil.
Oil is rightly hot,
Let is cool.
Put the veggies in a plate.
The mix veg pickle can be made in various ways.
We have blanched the veggies,then dried them.
We can also add salt to it and keep it.
By doing so it juice comes out,
we remove it and then make pickles.
Or you can wash well and cut the veggies,
keep it over cloth and dry in sunlight,
for over 3 to 4 hours,
i. e its juice should finish.
You can make it in many ways,
The pickles stay good for a long time.
Take care that any vessel used,
should be clean and dry.
Our job is to reduce the juice of the veggies,
to concentrate it,
which increases the shelf life of the pickle.
The oil has cooled off.
Add 1 pinch asafoetida to oil.
Add turmeric powder too,
add coarsely ground spices too,
mix all well.
Add green chili in it,
add ginger too,
Add 4 tbsp coarsely ground black mustard.
You can also take raai.
Take 2 tsp red chili powder,
3 tsp salt,
Mix the oil and spices,
Mix all ingredients well.
Add 1/3 cup vinegar,
Adding vinegar enhances the flavors of the pickle.
The pickle stays good for a very long time.
All ingredients have mixed well.
It is fragrant.
The pickle is ready.
You can eat the pickle now.
The right taste of pickle comes after 3 days.
When the spices are absorbed well.
Shalgam gajar sem gobhi mix achar is ready.
It is really tasty.
You can adjust the quantities of veggies as desired.
You can make it very easily.
Keep the pickle in a food grade plastic container,
or any glass container.You can relish it for 3 to 4 months.
Sterelize the container first,
then dry it in sun, then fill the pickle.
Use clean and dry spoon to take out the pickle.
Your hands should also be dry.
Pickle will keep good for long.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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