This crunchy vegetable pickle is absolutely delectable! When my friend Suhaani Gupta shared her recipe with me, I lost no time in making it. It is ready in just two days. Do remember to refrigerate it though if you are making it in a large quantity.
250 gms or one small cauliflower broken into small florets
1 long Gajar/ Desi carrot chopped into one inch size pieces
15 Ivygourd ends snipped and sliced into four strips lengthwise
5 green medium spicy chillies slit lengthwise
50 gms ginger either grated or sliced finely
Salt
1 tsp Turmeric powder/ Haldi
5 tbsps Kashmiri Lal chilly powder
10 lemons extract juice or use 5 tbsps vinegar
5 tbsps oil
To be dry roasted:
1 tsp Fenugreek/ methi seeds
1 tsp cumin / jeera
1 tsp fennel / sauf
1 tbsp mustard seeds
A kidney bean sized piece of Hing/Asafoetida
1 tsp pepper corns
Method:
Wash all the vegetables and chop them as described above. Spread them over a towel and allow them to dry thoroughly. Once dried tip them into a glass bowl. Add the salt, turmeric, chilly powder, ginger, green chillies and lemon juice. Mix thoroughly and keep tossing it four to five times in a day. The next day dry roast all the ingredients mentioned in the list above. Powder them fine and add them to the vegetables. Mix. Heat the oil. Allow to cool thoroughly and pour it into the pickle. Mix thoroughly. Allow the pickle to stand for two days before consuming.
Note: you can make this pickle without the addition of oil as well, but needs to be refrigerated immediately.
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