Dr. Priti Nanda Sibal makes mixed vegetable pickle with cauliflower, carrot, and radish. She roasts and grinds cumin, fennel, cloves, and other seeds coarsely, then tempers them in mustard oil with garlic and hing before mixing in sun-dried vegetables, amchur, and jaggery. The pickle ferments for 2-3 days in a glass jar.
Chapters
I am here with you with a new recipe, gobi gajar shalgam ka achar, right? All-time favorite for all of us. So what we need to do is we have to cut carrots, radish, and cauliflower in small, small pieces, wash them properly 2 or 3 times, and then keep them in the sunlight so that they completely dry. So now we are going to cut radish in small, small pieces. You can either make square pieces I'm making thin long slices because that's the way I like it, but it's completely your choice. And then we will wash it properly and keep it in the sun so that it dries off completely. So now we are going to cut shalgam, right, in round pieces, and again we are going to wash it. And put it nicely in a muslin cloth in sunlight so that, you know. So now cauliflower, I'm going to cut it into small pieces. It depends, you can also keep big, big pieces. Big pieces feel good when you munch on them. And now we'll dry all these vegetables and I'll be back with you after 2 hours. Gobi gajje shalgam kachar. So we have already cut the vegetables and put them in the sunlight, and now we are going to make masala. So 1 tablespoon of green sauce, and this is not with sugar, plain sauce. 1 teaspoon of jeera seeds and 10 cloves. Right, we are going to put it here and we are going to roast them till they become light brown. Once they get roasted, we are going to put them into phalanx mortar and make a very, very nice blend of These 3 things. So now all this mixture of cloves, saunf, and jeera powder, cumin seeds, is ready, light brown. So I checked it in the water and I'm going to grind it. Don't make it very, very thin. Some pieces here and there will help. As get more taste and flavor. So just be soft with them. And now I've taken methi seeds, 2 level spoons like this, right? I'm going to add it here. Similarly, 2 level spoons of ajwain, carom seeds. 3 level spoons of jeera, sabudji. Level spoon, please, right? Not heaped. Yes, level spoon. And 3 spoons of rye, again level spoons. Yes, perfect. And now, till the time we get the flavor, right, we are going to roast this. And please note, I am not going to grind this. This will go like this only in the achar. So let's roast this and let the flavor come. Yes, the flavor has started coming, so we're going to close this and shift it in a small bowl. Perfect, right? So now we are going to take 3 heaped spoons of sarsau, yellow sarsau seeds, right? We are not going to roast it, but we are going to Just try and beat it into— break it into two pieces in the chisel and mortar like this so that, you know, yeah, we are not going to— I'm not doing anything in mixie for this pickle because I like it this way. You can also use mixie if you don't want to do it like this. Perfect. So now I have taken this much of mustard oil because the quantity of ghechar I'm making is huge, right? And we are going to heat it in a pan. Now once this gets heated, we are going to add all the spices in this, but before that, Just let this heat and we will add some— wait, wait, wait, wait. So now the oil is hot. I'm going to add 25-30 cloves of garlic and switch off the gas. So let the garlic just roast a little in the oil. Now once this is done, whatever spices we've made, we are going to add them. But before that, we are going to add a little hing. Very little, right? Yes, I think that much is enough. And now, oh wow, the garlic pods have gone completely brown. Yes, now we are going to add the rest of the spices in this way. Yes. And then we're also going to add some henna powder, right, and some turmeric. Yes. Mix it properly because this is what is going to make the pickle very, very, very yummy. And then this pickle is what is going to make your gut very, very, very healthy, right? So, God, what a beautiful— yes, so this is ready. Now what we are going to do is we are going to bring all these vegetables which are dried outside inside, and now we will Just put all of them together and have our pickle ready. Perfect. So now these vegetables are completely dried. What I'm going to do is I'm going to mix all of those in a container. So, maine ala ghalap karki hain khusu khaya baar, khatene su khaya tha, chikna, and ab main ko issme aache se mix kar le diyu. My jar is going to get full. That is what I want. Yes, okay, yes, and okay. So now I'm going to add salt. See, to me, I want a special chutney. Then I'm going to mix it properly. You can also, you know, decrease or increase the salt you want. And then I'm going to add some red chili also, not too much, so I've only taken 1 big spoon. And now I'm going to mix this, right? I generally, you know by now, I use my hands, but you can also use a spoon or a spatula to mix it, right? And now what is it that we are going to do? Yellow mustard seeds, and again I'm going to mix the whole stuff. So now once this is done, I'm going to add this oil and this pickle. Yes, right. And now I'm going to mix mix it. So the oil is slightly hot, and therefore I'm going to mix it with my spatula. But if you cool it and then add it, you can also mix it with your hand. And now once this will get cooled, you will add it in the glass jar, and it will be ready in 2 to 3 days. So now we have mixed this properly. I am going to add 2 2 level spoons of amchur, right, and 1 level spoon of jaggery. So if you don't want to add jaggery, you can add sugar, and if you don't want to add sugar or jaggery both, your pickle will still be as tasty as it can get, right? And now I'm going to mix it with my hands a little because that's my finale. And if you remember your daddies and nanis doing it, They also used to do it like this, right? So this is ready. I'm going to add it in the bottle. Just give me a minute and the pickle is going to be ready in few days. Then you can be eating it. Yes, perfect.
