- Servings:
- Preparation time: 28 minutes.
- Drying into sun time: 2 hours.
- Frying time: 14 minutes..
- Total time: 42 minutes.
‘Gajar (carrot) Gobhi (cauliflower) pickle’ is bonafide hero of winter…
Ingredients:
- Cauliflower: 750 gm
- Carrot: 200 gm
- Salt: 60 gm
- Yellow mustard powder: 50 gm
- Red chilli powder: 30 gm
- Turmeric powder: 10 gm
- Asafoetida: 1 pinch
- Fennel seed: 10 gm
- Onion seed: 5 gm
- Garam masala powder: 10 gm
- Black pepper powder: 5 gm
- Mustard oil: 150 gm
- Onion: 50 gm
- Ginger: 50 gm
- Garlic: 10 gm
- Vinegar: 2 table spoon
- Jaggery: 20 gm (optional)
- Tamarind: 20 gm
Preparation:
- Clean and peel the carrots; chop into 3 inch( thin) pieces longitudinally, keep aside.
- Chop the cauliflower into medium pieces, keep aside.
- Grind onion, ginger and garlic together to make masala paste. Keep aside.
- Soak Jaggery and tamarind into the vinegar for some time(about 1/2 an hour); mix properly with hand and sieve this, the pulp is ready for use. Keep aside this pulp.
- Blanch (put the vegetables into the boiling water for 2 minutes. And immediately put into chilled water and then in running water) the carrot and cauliflower separately.
- Then put these vegetables in to the sun for 2-3 hours for drying to get rid of extra water.
Method:
- Take a fry pan. Put oil in it, when oil starts smoking, put asafoetida and grounded masala in it.
- Fry on medium flame till it becomes golden brown and separates oil from the masala( about 5-6 minutes).
- Add all dry masala and continue to fry for couple of minutes; add carrot and cauliflower. continue to stir fry for 2-3 minutes on medium flame., put off the flame.
- When it comes on normal temperature, and then add prepared tamarind pulp in it.
- Carrot and cauliflower pickle is ready.
Store this pickle in a glass container.
Gajar (carrot) Gobhi (cauliflower) pickle by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.