Cauliflower Carrot pickle

 Overview

A delicious North Indian pickle that goes well with any Indian Bread.  The Cauliflower florets and the carrots should not be overcooked and should remain crunchy. As the pickle ages the pickle gravy infuses the vegetables and adds a very delicious taste to the pickle.

Ingredients for Cauliflower Carrot pickle

Cauliflower Carrot Pickle

Ingredients

Cauliflower - 1/2 cleaned and cut into bite size florets

Carrot - 1 - Peeled and cut into thin slices

Garlic -  6 - 8 cloves

Ginger - 2 inch piece

Red Chilly powder - 2 teaspoon

Turmeric powder - 1 teaspoon

Mustard seeds  1 teaspoon

cumin seeds - 1 teaspoon

fenugreek seeds - 1 teaspoon

Asafoetida powder 1 teaspoon

White Vinegar - 1/3 cup.

Salt to taste

Oil - 3 tablespoons

Steps

1. Dry roast the fenugreek powder and grind to a smooth powder and keep aside.

2. In a blender grind the garlic, ginger, red chilly powder, turmeric powder, mustard seeds, cumin seeds with vinegar and enough water to make a smooth paste.

3. Heat oil in a pan and when the oil gets hot add the ground paste to it and saute till the raw smell of the garlic ginger is gone and oil separates.

4. Add about 1/2 cup hot water to this and bring it to a boil and add the prepared cauliflower and carrots to this. Add enough salt and and the fenugreek seeds powder and asafoetida powder to this.

5. Bring this to a boil. Simmer for about 5 minutes mix well and turn off heat.

6. When the pickle comes to room temperature store it in a clean glass jar.

You can start using it after a week. Serve with any Indian bread