MIXED VEGETABLE PICKLE...

carrot, beans, cauliflower, dhondakaya... a mix of all veggies and outcomes a yummy, spicy andhra special pickle - "mixed vegetable pickle" which is served in all the wedding parties in andhra these days..

TIME TAKEN: 20 MINS

INGREDIENTS:

CARROT	1 CUP (CHOPPED FINELY)
BEANS	1 CUP (CHOPPED FINELY)
CAULIFLOWER	1 CUP (CHOPPED FINELY)
TINDOORA (DHONDAKAYA)	1 CUP (CHOPPED FINELY)
LEMON JUICE	1 CUP
RED CHILLI POWDER	4 – 5 TSPS.
SALT	TO TASTE
OIL	½ CUP
TURMERIC POWDER	1 TSP
GARLIC	1 WHOLE HEAD
CURRY LEAVES	10
MUSTARD SEEDS	2 TBSPS.
FENUGREEK (METHI SEEDS)	2 TBSPS.
ASAFOETIDA	A PINCH

METHOD:

  Ø  In a dry pan roast menthulu and mustard seeds. Grind them into powder. Add 5 – 6 garlic cloves and grind them roughly on speed 1.

 Ø  Mix all the vegetables together, add salt, turmeric powder, red chili powder, the above grounded masala and mix well. Now add lemon juice and mix well.

 Ø  In a kadai, temper mustard seeds, methi seeds, black gram, Bengal gram and add curry leaves and the remaining garlic cloves and fry till light brown. Add asafoetida, off the gas, allow it to cool and add it to the vegetable mix.

 

SUGGESTIONS:

 ü  Rest for two – three hours and serve it with hot rice and ghee.

 ü  The more the vegetables are soaked in masala, the pickle gets more taste.

 ü  Though it will taste good and will be fresh when served immediately after 2 – 3 hours of preparations, it taste the best after 24 – 48 hours, as all the veggies get soaked well in the masala.

 ü  Stays fresh for 1 – 2 mnths if stored in refrigerator.

 ü  Always use a clean n dry spoon for pickles, so that they don’t get spoiled.