Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 1½ pounds | Cauliflower |
| 1½ pounds | Carrots |
| 1½ pounds | Peas |
| 1½ pounds | Potatoes |
| 1½ pounds | Turnips |
| 1½ pounds | Brinjal (Aubergine) |
| 1½ pounds | Tomato |
| 1½ pounds | Fenugreek Leaves |
| 1½ pounds | Spinach Leaves |
| 1 cup | Lemon juice |
| 4 cups | Oil |
| ½ cup | Red chilli powder |
| 2 teaspoons | Salt |
| \N \N | (A) |
| 2 tablespoons | Coriander seeds |
| 2 tablespoons | White cumin seeds |
| 2 tablespoons | Mustard seeds |
| 2 tablespoons | Onion seeds |
| \N \N | (B) |
| 4 \N | Dried red chillies |
| 2 teaspoons | White cumin seeds |
| 1 \N | Garlic bulb |
| \N \N | Compiled by Imran Chaudhary |
Wash all the vegetables and cut into pieces. Dry on a cloth.
When all the vegetables are dry, mix salt and place in large bowl. Set aside for two to three days, or until the vegetables become soft.
Mix in the lemon juice and set aside again.
Using two cups of the oil, fry all the first group of spices (A) until light brown. Remove from the oil and grind to a smooth paste.
Heat the rest of the oil in a large saucepan. Add the dried red chillies, the white cumin seeds, and the whole garlic which has been peeled and separated into cloves. Fry until they turn light brown.
Add all the vegetables and all the ground spices and fry together for about five minutes. Remove from fire and allow to cool completely until room temperature before placing in airtight containers. This way it can be stored for six to eight months.