Mooli, Shalgham, Gajar, Gobhi Achaar

 This recipe is inspired by Neha-Whisk Affair

Prep Time: 20 minutes, Cook Time: 20 minutes, Resting Time: 1-3 days, Servings: 20 people

What to Use:

1. 10 oz./300 g Turnip-peeled, halved and cut into thin slices
2. 10 oz./300 g Radish-peeled, halved and cut into thin slices
3. 10 oz./300 Cauliflower-300 g, cut into small florets
4. 10 oz./300 g Carrots- peeled and cut into thin slices
5. 10 green chillies
6. 2 oz./60g  mustard seeds- coarsely ground
7. 0.35 oz./10 g red chili powder
8. 0.18 oz./5g turmeric powder
9. ½ teaspoon asafetida
10. 2 oz./60g salt
11. 0.7/20g ounce garlic cloves-crushed
12. 10 fl oz./300 ml mustard oil 

How to make:

1. Heat 4-5 cups of water in a large pan over medium-high heat.
2. When it comes to a rolling boil, add turnips, radish, cauliflower, and carrots. Cook for 3-4 minutes.
3. Drain the water and run the vegetables under cold water.
4. Spread the vegetables on a cotton cloth and let them dry for 3-4 hours.
5. Mix blanched vegetables, Green chilies, mustard seeds, chili powder, turmeric powder, asafetida, salt, and garlic in a large bowl.
6. Fill the mixture in a clean, sterilized glass jar.
7. Heat mustard oil in a pan over medium-high heat until it fumes.
8. Remove the pan from heat and let it cool for 5 minutes.
9. Pour the cooled mustard oil into the jar.
10. Close the jar’s lid and put it in the sun for 2 days. Shake it a few times a day so that the masala coats.
11. The pickle is ready to eat in 2 days.