Ingredients:
- Carrots (Gajar): 10 (peeled and chopped in long strips)
- Turnip (Shalgam): 1 medium sized piece (peeled and chopped in long strips) (If using big sized turnip, then take half)
- Cauliflower(Gobi): 1 (Cut in florets, cut the stalk in thin long strips)
- Potato (Aloo): 1-2 ( chopped in long strips)
- Salt: to taste ( ~3 tbsp)
- Green chilli: 2 medium sized (cut in thin long strips)
- Ginger: a medium size piece( peeled and cut in long thin strips)
- Oil: 1-2 tbsp
- Rai (ground): 3 tbsp (To grind rai, just put in blender and grind)
- Jaggery: 1 small bowl (~200gms) (grated) (or to taste)
- White Vinegar: ~ 2-3 tbsp (optional)- I didn't add it though
- Turmeric pwd: 1/2 tsp
- Ground cumin: 2 tbsp
Method:
- Overnight, spread all the vegetables (carrot, cauliflower and turnip) on the newspaper/ piece of cloth to dry them. Don't cut potato.
- Heat oil in pan.
- Add ground Rai, green chilli and ginger. Splutter for a min.
- Add all vegetables, salt, ground cumin and turmeric pwd. Cook for 5-7 mins.
- Add jaggery. Cover and cook till done. (If there is still water after the pickle is cooked, uncover it and cook for few more minutes until the water evaporates.)
- If adding vinegar:
- Cook for another 10-15 mins on low flame until the vegetables are half- cooked.
- Add vinegar . Cook for 3-4 mins on low flame. (A little quantity of water will be there in pickle but if it's too much, then cook until excess water evaporates)
- Turn off the flame and let it cool.
- Store in air tight container . No need to refrigerate.
- You can keep it for a month.
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