Gajar ,aloo mooli ka Paani wala achar- Carrot,potato and radish pickled in Fermented mustard water-
I am sure most of us know about kanji which is specially made during winter season when we get purple carrots or fresh red carrots .I always make a big batch of Gajar ki Kanji as soon as fresh purple carrots start coming in the market .The kanji is served as a drink or can be used as a side dish with rice, khichdi or parathas.
Kanji vada is a must have on the festival of Holi ,though it is a specialty from Rajasthan but is now popular in all the Northern states of India .My Mother used to make Aloo gajar ka rai wala achar and this paani wala aloo ,gajar ,mooli ka achar to serve with stuffed parathas like Aloo methi paratha , Methi thepla , Green Moong Daal Khichdi etc .This paani wala rai ka achar stays good for a week at room temperature and then it is better to keep it refrigerated else it becomes too sour to drink.
I have added potato,carrots and radish but you can substitute radish with turnip ,if you dint like the smell of radish in the pickle.You can also add boiled yam/suran ,sweet potato/shakarkand and kachalu in it.
I have used raw carrots and radish as I like the crispness of the vegetables but you can blanch them before adding in the water if you wish. Usually the pickle gets ready in 3-4 days but the fermentation also depends on the heat in the climate, so it may take 3-6 days to mature.You can keep it in sunlight for few hours daily to speed up the process.