Pickled vegetables /shalgam Gobi acchar

Vegetables  eaten in any form add nutrition

 and health  to our body. Some vegetables  can be pickled  and kept  for future  use. They are tangy and give a unique  flavour  to the vegetables. They can be had with bread,rotis/naans/puris.

Mixed  vegetable pickle

Ingredients 

Cauliflower   1 large 

Carrots red  1 kg

Turnips     1/2kg

Onions         3 medium size

Ginger          50gms

Garlic           10cloves

Salt              100gms

Turmeric    50gms

Garam masala 100grams

Jaggery        200grams

Mustard  Seeds -50grams

Green long chillies 50grams

Oil  -       Mustard /ginglee /olive  2 cups

Vinegar  - 1 cup

Method

Wash the cauliflower, carrots and turnips.cut the carrots  long about 1 inch

Cut the cauliflower into florets  and the turnip into thin  circular shapes,the green chillies sliced into two.Blanch the vegetables in boiling  water,drain and let dry in sun for 2-3 hours. No moisture  should  be left otherwise  the pickle can catch fungus.   Grind the mustard  seeds. 

Take a heavy  bottomed  pan and heat the oil.Grind the onion, ginger  and garlic into a paste and fry them till golden brown in oil.  Add the Jaggery till it melts. Add  the salt, turmeric, chilli powder ,mustard seed  powder, garam masala and mix well. Switch  off the flames. On cooling add the dried  vegetables  and mix well. Add  some more oil and vinegar. Keep  in sun for 2 days. It is ready  to eat. This pickle can be stored in a jar for few  months.