- carrots- 500 gms,
- cauliflower- 1.2 kgs
- turnips/swedes-500 gms
for the tempering, masala
- mustard oil-100 ml
- fennel seeds- 5 gms
- mustard seeds -3-4 gms little less than 1 tsp.
- black pepper crushed-20 gms
- jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
- cumin whole- 5 gms
- coriander powder- 20 gms
- asafoetida- 1 gms
- red chilli powder- 25 gms
- ginger peeled and chopped- 20 gms
- raisins – sometimes( u add if u want)
- salt – lots.
- vinegar – natural is good .
method
- Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
- Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
- add the jaggery and some vinegar, to form a kind of thickish gravy.
- chuck in the rest of the ingredients,check for salt, and u are more or less done.
- add the vegetables, and then put in glass jar, with a screwtop lid.
- let mature for a month or so before u eat.
- enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!