Carrot and Cauliflower Pickle

Popular Punjabi vegetable pickle in vinegar and oil made easy with baby carrots, and cauliflower florets pre-prepared in the stores.

Cooking time (duration): 25

Serves: 4

Ingredients

• 1 cup Califlower


• 1 cup Carrot


• 1/2 – tsp Cumin Seed


• a pinch Hing


• 2 small Lemon Juice


• 1/2 tbsp Methi seeds powder


• 1/4 cup Mustard Powder


•  1/2 tsp Mustard Seeds


• 1/2 cup Mustard Oil


• 3 Red Chilli Dry


• 1/2 cup Red Chilli powder


• Salt To taste


• 1/2 tsp Turmeric Powder

Instructions

1. Slice the Carrot and Califlower into small cubes and keep it a side.


2. Take bowl add Red chilli powder,mustard powder,fenugreek powder,,turmeric powder mix this well and keep it a side.


3. Take pan heat oil add mustard seeds,cumin seeds,red chillies,hing.


4. Once it is done switch off the flame keep this temepring a side till it cool down.


5. Now take spices mixture add temepring into it and mix it well, now add cut Carrot and califlower cubes into it and mix it well at last add lemon uice.


6. Keep this mixture for 6hrs-12 hrs a side.


7. Serve With any Paratha or main course.