Terkaree Ka Achar Vegetable Pickle

Ingredients

1 1/2 lb cauliflower 1 1/2 lb carrots 1 1/2 lb peas 1 1/2 lb potatoes 1 1/2 lb turnips 1 1/2 lb brinjal (aubergine) 1 1/2 lb tomato 1 1/2 lb fenugreek leaves 1 1/2 lb spinach leaves 1 cup lemon juice 4 cup oil 1/2 cup red chilli powder 2 tsp salt 1 (a) 2 tbsp coriander seeds 2 tbsp white cumin seeds 2 tbsp mustard seeds 2 tbsp onion seeds 1 (b) 4 dried red chillies 2 tsp white cumin seeds 1 garlic bulb

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Preparation
 
Wash all the vegetables and cut into pieces. Dry on a cloth.

When all the vegetables are dry, mix salt and place in large bowl. Set
aside for two to three days, or until the vegetables become soft.

Mix in the lemon juice and set aside again.

Using two cups of the oil, fry all the first group of spices (A) until
light brown. Remove from the oil and grind to a smooth paste.

Heat the rest of the oil in a large saucepan. Add the dried red
chillies, the white cumin seeds, and the whole garlic which has been
peeled and separated into cloves. Fry until they turn light brown.

Add all the vegetables and all the ground spices and fry together for
about five minutes. Remove from fire and allow to cool completely
until room temperature before placing in airtight containers. This
way it can be stored for six to eight months.

Compiled by Imran Chaudhary

 

 
Servings: 1

 

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