How To Make Gajar Mooli Gobhi Ka Instant Achar | Easy Mixed Veg Pickle Recipe|गोभी गाजर मूली मिक्स पिकल
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Gajar Mooli Gobhi Ka Achar is easy and simple to make and taste awesome. This Mixed Veg Pickle is best as a side dish to any meal. This Gajar Mooli Gobhi Ka Achar is very simple to make, you can adjust the ratio of vegetables as per your choice. The addition of ginger and green chilies is additionally optional, you can add or simply skip. If you’re not a radish fan then move and add sliced turnips rather than radishes.
How To Make Gajar Mooli Gobhi Ka Instant Achar | गोभी गाजर मूली मिक्स पिकल
Ingredients
400 gm Carrot / Gajar
400 gm Cauliflower/ Gobhi
500 gm Radish/ Mooli
150 gm Green Chillies / Hari Mirch
100 gms Ginger / Adrak
2 tbsp Red Chili powder / Laal mirch powder
3.5 tbsp Mustard Seeds / Rai
2 tbsp Fennel Seeds / Saunf
1 tsp Fenugreek Seeds / Methidana
1/3 tsp Asafoetida/hing
1 tsp Turmeric Powder / Haldi Powder
3 tsp Salt / Namak
1.5 tbsp White Vinegar / Sirka
3/4 cup Mustard Oil / Sarson ka tel
Method
Step#1. Wash Vegetables and peel carrots and radish and wipe with a napkin.
Step#2. Make medium-thick slices
Step#3. Wash and wipe green chilies, remove the stems, and slit from the center and make into 2 pieces or just slit from the center.
Step#4. Wash, wipe and peel ginger and chop into medium-thick slices
Step#5. Take a big deep and wide vessel and add all the vegetables and 2tsp salt and mix well.
Step#6. Cover the vessel and keep it aside for a day at room temperature.
Step#7. Now drain the vegetables on a colander, wait for 15 minutes so, all the moisture will be drained out.
Step#8. Spread the vegetables on a plate and keep in sunlight for 2 hours so the extra moisture will evaporate. you can also keep it under the fan if keeping it in sunlight isn’t possible.
Step#9. Dry roast the mustard, fenugreek, and fennel seeds for a moment on low heat then grind them coarsely once they calm down completely.
Step#10. Heat mustard oil to a smoking point and when it cools down slightly add asafoetida and then let it cool down completely.
Step#11. Take the vegetables in a big bowl and add the roasted ground spices along with all the remaining spices, 1tsp salt, and vinegar and mix well.
Step#12. Now add the mustard oil to the pickle and mix everything well.
Step#13. Fill the pickle in a glass jar
Useful Tips And Tricks
- Mustard oil should cover the pickle completely.
- To keep Vegetables by adding salt and kept for a day then drained the water released from the vegetables. This method ensures an extended time period and because the water is drained so it’ll not provides a strong smell of radish and taste far better.
- The slices of radish and carrots need to be thin and preferably lengthwise.
- Once the pickle is prepared, store it in a dry and moisture-less place.
- Always use a dry spoon while scooping out the pickle on day- to-day basis.
- Adjust the quantity of salt counting on the spiciness.
- Pickle tastes great when served after 1 day.
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