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Ingredients
🥕carrots 2
Radish (mooli) 1
Cauliflower (phoolgobhi) 1
Mustard seed (Rai) 4 tb spoon
Fennel seed (saunf) 2 tb spoon
Garlic 8_10 cloves
Ginger 2 inch
Green chili 4 (optional)
Vinegar 2 tb spoon
Red chilly powder 2 t spoon
Turmeric powder 1t spoon
Salt 1n 1/2 t spoon
Mustard oil 8 tb spoon or 1/2 cup
Recipe
Wash all veggies with warm water dry check cauliflower because sometimes it may have some insects inside it's florets.
Peel radish n carrots chopp away the branches of cauliflower and cut the veggies in desired size.
Boil water in steamer and place chopped veggies for steaming for 8 _10 min.
Meanwhile dry roast mustard seed n fennel seed for 1 min on low flame or microwave for 1 min on 50 ℅power. Cool n grind to a fine powder.
Grind ginger garlic and green chilly to a coarse paste.
After 8 min check veggies if a slight crunchy take them out if tight than steam for 2 more minutes. Than take out and if you are making in large quantities than dry these steamed veggies on a cloth for 3 hours. Here 1 am making in small quantity so making the recipe on same time.
Heat up oil add ginger garlic and green chili paste add veggies ground mustard seed and fennel seed powder and mix add spices and mix add vinegar and mix let cool for sometime transfer in a glass jar let cool for 6 hours close the lid and keep in hot place for 24 hours or place in sunlight for few hours and your pickle is ready to serve.
Enjoy it with roti, parantha or rice.
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