Gajar, Gobhi Aur Shalgam Ka Achar | New Season | Cooksmart | Sanjeev Kapoor Khazana

Traditional Punjabi pickle made with carrots, cauliflower and turnips
GAJAR, GOBHI AUR SHALGAM KA ACHAR
Ingredients
500 gms carrots (gajar), cut into 1½ inch pieces
500 gms cauliflower (gobhi)
500 gms turnips (shalgam)
¾ cup cumin seeds
12-15 cloves
4 black cardamoms
3 one-inch cinnamon
1 cup grated jaggery
3 tbsps malt vinegar
¾ cup mustard oil
6 tbsps coarsely grated ginger
4 tbsps coarsely grated garlic
1 tbsp ginger-garlic paste
1½ tbsps Kashmiri red chilli powder
1½ tbsps mustard powder
1½ tbsps salt
Method
1. To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.
2. Place jaggery in a bowl, add vinegar and mix.
3. Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl.
4. Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.
5. Add jaggery and vinegar mixture and cook till jaggery melts.
6. Add red chilli powder, mustard powder, garam masala powder and salt and mix well.
7. Add vegetables little by little and keep mixing. Switch off heat.
8. Cool and store in sterilized bottles to use when required.
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