Mixed Vegie Pickle - Vidya Pai
What you need to have:
1. chopped tindura – 1 cup (preferably tender)
2. chopped cauliflower – 1 cup
3. chopped carrots – 1/2 cup
4. chopped mango raw – 1/2 cup
5. chopped lemon– 1/2 cup
6. chopped green chili & ginger – 1/4 cup (green chili 5-6 and ginger a sizable piece)
Ingredients of pickle masala
Ingredients of wet masala(raw)
1. kashmiri chili powder – 4-5 tablespoon
2. mustard – 2 and 1/2 tablespoon
3. fenugreek seeds – 1/3 teaspoon
4. asafoetida (soft)- size of a peanut
5. turmeric powder – 1/2 teaspoon
6. table salt – 1/3 cup (approx)
7. water – 3 cups(may use as much as needed)
Ingredients of raw & fried masala ingredients to be grind
Ingredients of masala to be fried in oil:
1. black mustard – 1/2 teaspoon
2. fenugreek seeds – 1/4 teaspoon
3. asafoetida (soft) – size of a peanut dal
4. turmeric powder – 1/4 teaspoon
1. Wash and chop all the veggies into small pieces and pat dry the same on a dry towel for about 3-4 hours till it is completely free of moisture.
2. Place a broad based bowl with 3 cups of water in it. Add salt and bring it to boil and let it boil for another 5 minutes on low flame. Allow it to cool completely. Add chopped veggies to it and let it stand for about 2-3 hours in it.
3. Place a spatula with 1 teaspoon cooking oil in it and fry asafoetida in it till crispy. Later on fry mustard seeds and add fenugreek seeds and switch off the flame and keep it aside. Allow it to cool.
4. Grind chili powder, mustard dal, fenugreek seeds, asfoetida, turmeric powder and also fried cooled ingredients adding salt water from the veggies to a fine consistency. Allow it to cool. On cooling add it to the veggies from step 2 to it and refrigerate it. Yummmmmm!!!!! Enjoy with rice and dal or even with idli, dosa etc..,The gravy in the pictorial at the bottom may appear to be thin but will be fine in a couple of days!!!!!!!!!!!!!! ( Do not add all water and may wait for about 2 hours to settle for the consistency of pickle , since veggies absorb it and one would exactly know how much of salt water has to be added to it. If not adding more of salt water(i mean the salt water in which chopped veggies is immersed) check for salt and only add a little if needed , stir and then bottle it. USE ONLY DRY SPOONS FOR SERVING & PRESERVE IT IN THE REFRIGERATOR
1. chopped tindura – 1 cup (preferably tender)
2. chopped cauliflower – 1 cup
3. chopped carrots – 1/2 cup
4. chopped mango raw – 1/2 cup
5. chopped lemon– 1/2 cup
6. chopped green chili & ginger – 1/4 cup (green chili 5-6 and ginger a sizable piece)
Ingredients of pickle masala
Ingredients of wet masala(raw)
1. kashmiri chili powder – 4-5 tablespoon
2. mustard – 2 and 1/2 tablespoon
3. fenugreek seeds – 1/3 teaspoon
4. asafoetida (soft)- size of a peanut
5. turmeric powder – 1/2 teaspoon
6. table salt – 1/3 cup (approx)
7. water – 3 cups(may use as much as needed)
Ingredients of raw & fried masala ingredients to be grind
Ingredients of masala to be fried in oil:
1. black mustard – 1/2 teaspoon
2. fenugreek seeds – 1/4 teaspoon
3. asafoetida (soft) – size of a peanut dal
4. turmeric powder – 1/4 teaspoon
1. Wash and chop all the veggies into small pieces and pat dry the same on a dry towel for about 3-4 hours till it is completely free of moisture.
2. Place a broad based bowl with 3 cups of water in it. Add salt and bring it to boil and let it boil for another 5 minutes on low flame. Allow it to cool completely. Add chopped veggies to it and let it stand for about 2-3 hours in it.
3. Place a spatula with 1 teaspoon cooking oil in it and fry asafoetida in it till crispy. Later on fry mustard seeds and add fenugreek seeds and switch off the flame and keep it aside. Allow it to cool.
4. Grind chili powder, mustard dal, fenugreek seeds, asfoetida, turmeric powder and also fried cooled ingredients adding salt water from the veggies to a fine consistency. Allow it to cool. On cooling add it to the veggies from step 2 to it and refrigerate it. Yummmmmm!!!!! Enjoy with rice and dal or even with idli, dosa etc..,The gravy in the pictorial at the bottom may appear to be thin but will be fine in a couple of days!!!!!!!!!!!!!! ( Do not add all water and may wait for about 2 hours to settle for the consistency of pickle , since veggies absorb it and one would exactly know how much of salt water has to be added to it. If not adding more of salt water(i mean the salt water in which chopped veggies is immersed) check for salt and only add a little if needed , stir and then bottle it. USE ONLY DRY SPOONS FOR SERVING & PRESERVE IT IN THE REFRIGERATOR
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