Aloo gajar gobhi ka achar- A seasonal pickle made of mixed vegetables and roots – with a tangy twist of cracked mustard.
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Potato and Mix Vegetable Winter Pickle / Aloo gajar ka Achar
- 3 medium Potatoes / Aloo medium
- 250 gm Carrots / Gajar
- 300 Brinjals / Baingan
- 6 Dry dates /khaarik
- 1 Lotus Stem/ Kamal kakdi
- 2.5 tbsp Jaggary / Gud *
- 2.5 tbsp Mustard Seeds / Rai kuria
- 2 tsp Turmeric Powder / Haldi Powder
- 1.5 tbsp Salt / Namak
- 2.5 tbsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Asafoetida / Hing powder
- 1 cup Oil – 1 cup*
- 2 cup Water / Paani
- Boil, peel and chop potatoes in big pieces.
- Chop brinjal in big pieces and boil brinjal, but do not overcook.
- Scrape, slice and pressure cook the lotus stems.
- Soak dry dates overnight and then remove the seeds and make thin slices.
- Heat oil and then let it come down to room temperature.
- Boil 1 cup water and let it cool down.
- Take all vegeatables in a big bowl, add all the spices and jaggery and mix well.
- Now add oil and mix, then add water and mix every thing well
- Apply pressure lightly with your hand on the mix, so that oil and water mixture comes over the vegetables.
- Let it pickle for 4 days. Keep mixing in between.
- After 4 days your pickle is ready to eat.
- This pickle can be kept out side for about 2 weeks and then should be kept refrigerated, else it may become too sour
*You may use any vegetable oil for this pickle, but I personally prefer to use mustard oil for this pickle.
*-Rai kuria is Split and peeled mustard seeds(yellow in colour), If rai kuria is not available then grind black mustard seeds/rai and use(there is slight change in colour but the taste remains the same)
Serving suggestions – Serve with almost anything, and is a great travel food.