Wash the vegetables thoroughly. Cut the stalks off the cauliflowers. Lightly peel the turnips and carrots after chopping off the tops and tails.

Ingredients

  • 600 gms Cauliflower
  • 300 gms. Turnip (Shalgam)
  • 600 gms Delhi Carrot
  • 1 ½ tbsp Red Chilli powder
  • 1 tsp Turmeric Powder
  • 2 tsp Mustard Powder
  • 1 ½ tbsp Salt

Directions

  1. Wash the vegetables thoroughly. Cut the stalks off the cauliflowers. Lightly peel the turnips and carrots after chopping off the tops and tails.
  2. Cut the carrots into 2 inch long batons, separate the cauliflower into medium sized florets and cut the turnip into 1 inch size dices.
  3. Now boil the water in a large vessel, and then blanch the cut vegetables for 3 minutes, remove it from boiling water and drain.
  4. Spread these blanched vegetables on a clean cloth and dry in the sun completely. Make sure no water is retained.
  5. Now combine the mustard powder, turmeric powder, chili powder, salt, add little boiled water and heat this mixture till you are left with thick paste.
  6. Now in a large take all the dried veggies and rub the masala paste onto the dried vegetables.
  7. Transfer this in a large transparent jar and place it under the sun for couple of days.
  8. Our Punjabi Gajar Gobhi aur Shalgam ka Achaar is ready.Note: The life of this achar is only 2-3 weeks. For a longer shelf life, store it in a refrigerator.