Gajar Gobhi Shalgam ka Achaar

Gajar-Gobhi-Shalgam ka Achaar

Gajar-Gobhi-Shalgam ka Achaar is a winter specialty of Punjab. As the name suggests, it is a pickle prepared out of cauliflower, carrots and turnip.It is enjoyed with various kinds of stuffed paranthas.

Cuisine: Punjabi
Total time: 30 mins
Preparation time: 20 mins
Cooking time: 10 mins

Ingredients

500gm: Cauliflower
500gm: Turnip
500gm: Carrot
1 ¾ cups: White Vinegar
½ tbsp: Asafoetida
300gm: Jaggery
1 tsp: Turmeric (powdered)
4 tbsp: Red Chilli (powdered)
150gm: Ginger (grated)
(20-25 pods): Garlic (made into paste)
4 tbsp: Salt
2 tbsp: Fenugreek Seeds
2 tbsp: Fennel Seeds
2 tbsp: Mustard Seeds
2.5 cups: Mustard Oil
3 tbsp: Garam Masala (use garam masala powder available in market; or grind 6 black cardamom,12 small cardamom,1.5 tsp black pepper, 1/2 tsp cloves, 1tsp cumin, 1/2 tsp cinnamon, together).

Directions

Preparing the vegetables

  1. Separate the florets from cauliflower. Peel and chop turnip and carrots.
  2. After chopping the vegetables, boil water in a deep pan, add salt and cauliflower florets. Allow it to boil for three to five minutes.
  3. Now, add turnip and carrots to the water and boil further for another minute.
  4. Drain the boiled vegetables and unfold them on a towel/cotton cloth.(At this point, it is important to dry the extra moisture from the vegetable by keeping them in the sun. If moisture is retained in the vegetables,the pickle may get spoiled. Therefore, it is advisable to keep them in the sun for at least 8 hours, or for an entire day at maximum. They can be vegetables placed upon cotton cloth for drying.)

Preparing the garam masala

Make garam masala by grinding 6 black cardamoms,12 small cardamoms,1.5 tsp black pepper,1/2 tsp cloves,1.5 tsp cumin,1/2 tsp cinnamon, fenugreek seeds, fennel seeds and mustard seeds. Or, use ready-made garam masala powder.

Preparing the achaar

  1. In a blender, add peeled and grated ginger and chopped garlic. Make a paste.
  2. In a deep pan add mustard oil and heat well. Remove the pan from heat and allow it to cool down slightly.
  3. To this, add ginger and garlic paste, fry for a few seconds and then add asafoetida, red chilli powder, turmeric, salt and mustard seeds. Mix well.
  4. Now add the sun dried vegetables in this pan and mix well till vegetables get well coated with masala.
  5. Heat vinegar in a separate pan. When it starts to boil add crushed jaggery. Mix very well till the jaggery dissolved completely in the vinegar. You have to cook this mixture till you get 1/2 string or 1 string jaggery consistency. Keep aside.
  6. Allow the vinegar-jaggery mixture to cool down a little and then add this mixture into the vegetables.
  7. Mix well until vegetables are coated well with liquid.
  8. Transfer the pickle in a sterilised or earthenware jar, cover and keep in sunlight for three days or keep it in room for three to four days.
  9. After being kept in three days of sunlight or in room for three to four days, the pickle is ready to eat.

One of the most important things is storing the pickle correctly. It is advised to store freshly made pickle in a sterilised glass or earthenware jar. One can sterilize the utensil used by cleaning it with boiling water for five to eight minutes and allowing it to get rid of water drops. Once the pickle has been transferred to the container, it should be layered with oil in order to avoid getting spoiled. Pickles should always be stored in a cool place.

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