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Preparation Time : 30
Cook Time : 10
Total Time : 40
1 kg cauliflower
1 kg carrot
2 tblspn salt
1 1/2 tbspn red chilli powder
2 tblspn corriander powder
2 tblspn fennel powder
1 tblspn garam masala
2 tblspn mustard powder
1 1/2 tspn haldi powder
1 tspn hing
1/2 tspn vinegar
1 cup mustard oil.
First of all clean the cauliflower and cut into small florets.
Wash it in warm water.
Peel and wash the carrots and cut them in one and a half inch stripes.
But the stripes should be little bit thick.
Now boil water in a big vessel.
When it comes to boiling point, then add cauliflower, carrots and 1/2 tspn haldi powder.
Boil for two mins.
Do not over boil.
Now drain it in the big seive and keep it for an hour so that excess of water is drain out.
After one hour take a big heavy bottom kadai.
Heat it and add mustard oil.
When heated, then add haldi powder and red chilli powder.
Now add cauliflower and carrots in it.
Mix it and add salt, fennel powder, corriander powder, mustard powder,hing and garam masala.
Mix it very well so that they ate combined to each other properly.
Stirr it continously so that the excess of water if left in the cauliflower and carrot might get evaporated.
When water gets evaporated then switch off the gas and let it cool down at room temperature.
Now you can fill it in the clean jar.
Keep it in the sunlight for two to three days.
Now its ready to serve.
It can be preserved upto year but then we have to add vinegar also for the preservance.
Add little bit otherwise it will get more tangy.
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