INGREDIENTS
- I head of cauliflower
- 3-4 red carrots
- 1 head turnip
- 2-3 thick green chillies (optional)
- Freedom groundnut oil
- 2 tablespoons Vinegar
- Lemon sized blob of gur
- Salt to taste
- Chillipowder to taste
- 1 tablespoon ginger garlic paste
FOR THE SEASONING
Rye, jeera, hing, kalonji
METHOD
- Cut cauliflower into medium sized florets
- Cut carrots, and shalgam(turnip) into juliennes
- Cut Chillies into big pieces
- Boil water and soak the chopped vegetables for 5 minutes and drain
- In a pan heat freedom oil and when hot add rye jeerahing and kalonji
- When it splutters add ginger garlic paste and sauté
- Add gur and sauté
- Add masalas and sauté
- Add the vegetables and sauté till tender and cooked
- When ready switch off the flame and add vinegar
Your mixed vegetable achaar is ready