Vegetable pickles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cauliflower |
| 1½ | pounds | Carrots |
| 1½ | pounds | Peas |
| 1½ | pounds | Potatoes |
| 1½ | pounds | Turnips |
| 1½ | pounds | Eggplant (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 |
| 2 | tablespoons | Coriander seeds |
| 2 | tablespoons | White cumin seeds |
| 2 | tablespoons | Mustard seeds |
| 2 | tablespoons | Onion seeds |
| 4 | Dried red chillies | |
| 2 | teaspoons | White cumin seeds |
| 1 | Whole garlic | |
Directions
A
Wash all the vegetables and cut into pieces. Dry on a cloth.
When all the vegetables are dry, mix with salt and place in large bowl. Set aside for about 2-3 days or until the vegetables become soft..
Mix in the lemon juice and set aside again.
Using 2 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 4 dried red chillies, the 2 tsp. white cumin seeds, and the whole garlic which has been peeled and separated into cloves. Fry until light brown.
Add all the vegetables and all the ground spices and fry together for about 5 minutes. Remove from fire and allow to cool completely until room temperature before placing in airtight containers. This way it can be stored for 6-8 months.
TNT'd & Compiled by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter, by "Imran C." <imranc@...> on Sun, 12 Jan 1997.