Ingredients:
Cauliflower – 500 gms, cut into florets
Turnips – 300 gms, thinly sliced
Carrots – 300 gms, thinly sliced
Mustard Oil – 2 cups
Onions – 100gm, pureed
Ginger Garlic Paste – 5 tbsp
Sugar – 3/4 cup
Vinegar – 1 cup
Garam Masala – 5 tsp
Red Chilli Powder – 4 tsp
Cumin Seeds – 4 tsp
Mustard Seeds – 4 tsp
Salt to taste
Method:
1. Keep the vegetables in the sun to dry for 2 days.
2. Heat the mustard oil in a kadai; add the onion puree and ginger garlic paste.
3. Stir fry for a few minutes.
4. Add the dry spices, salt and vegetables.
5. Cook covered for 5 to 10 minutes.
6. Mix the sugar in the vinegar.
7. Stir till the sugar dissolves completely.
8. Add this mixture to the vegetables and mix well.
9. Remove, keep aside to cool.
10. Transfer the contents into a glass jar, cover with a cloth and secure with a string.
11. Keep in the sun for 5 days.
12. Serve with any meal.
