Mixed Vegetable Pickle

Mixed, finely chopped vegetables - 4 cups
Carrot, Cabbage, Potato, Chow-Chow, fresh peas, cauliflower, keeral thandu etc.) 
lemon - 6 big 
Red chilli powder - 1/2 cup 
Salt - 1/2 cup Oil - 1/4 cup 
Mustard seeds - 1/2 tsp. 
Dry roast and powder:
Fenugreek - 1/2 tsp. 
Cumin seeds - 1/2 tsp. 

Wash and scrape the outer skin and dice vegetables into small pieces. 
Pressure cook vegetables till one whistle. (Steam cook - without adding water) 
Allow it to cool. spread over towel to remove excess moisture. 
Mix with powdered salt, chillipowder and lemon juice. 
Heat oil, add mustard seeds to splutter and remove from fire. 
Cool down to room temperature and mix with pickle. 
Add fenugreek and cumin powder at the end. 
Mix the pickle once or twice every four hours for one day. 
This can be served immediately. 

This pickle stays good for one week only as the vegetables are steamed.

Same pickle can be prepared with out steaming vegetables. 
After chopping the vegetables dry over a towel to remove excess moisture. 
Follow the same procedure. 
Mix daily once or twice for one week. 
This pickle stays good for one month if kept in Refrigerator.

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