Punjabi Gajar Gobi Shalgam Pickle I गाजर गोभी शलगम का खट्टा मीठा पंजाबी अचार I Pankaj Bhadouria
Come winters and every Punjabi household makes this Gajar Gobi Shalgam Pickle!
What is special about this Gajar Gobi Shalgam Pickle is that is is khatta meetha and spicy, all at the same time and has ginger garlic paste and garam masala added to it.
The vegetables for this Gajar Gobi Shalgam Pickle are first blanched, thendried and then fried and then added to the masala.
So this Gajar Gobi Shalgam Pickle is ready to eat instantly!
I have also shared with you how you can make this Gajar Gobi Shalgam Pickle without the blanching and sun drying of the vegetables by dehydrating them instantly in the Microwave.
I have also shared with you how you can smoke your glass jars with Asafetida to sterilize them.
Check out the recipe of the Gajar Gobi Shalgam Pickle now and do try it out!
Recipe :
Gajar Gobhi Shalgam Pickle
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Ingredients:
400g Cauliflower Florets
300g Carrots
300g Turnips
1 cup Mustard Oil
2tbsp Ginger garlic Paste
1tbsp Turmeric Powder
2tbsp Kashmiri Red Chili Powder
1 tsp hot red chili powder
1 tbsp Garam Masala Powder
1 cup Jaggery
1/2 cup Vinegar
1/4 cup Mustard powder
3 tbsp Salt
¼ tsp asafetida
Method:
Cut carrots into batons, cauliflower into florets, Turnips into chunks.
Method 1:
Blanch the vegetables in boiling water for 1 minute and then drain the vegetables. Sun dry the vegetables for 4-5 hours.
Method 2:
Wash and spread the vegetables on the microwave tray in a single layer.
Microwave the vegetables for 5 minutes.
Heat the oil to smoke point.
Cool down the oil and heat again. Add the ginger garlic paste to medium hot oil and cook till fragrant. Add the spices, and mix. Add the jaggery and the vinegar and cook till the jaggery turns syrupy.
Add in the vegetables, salt, mustard powder and mix well.
Cook for another minute and remove from heat.
Store in clean glass jars.
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