Winter Veggies-Tiranga Pickle

Cut cauliflower into small pieces, cut the carrots in small long cuts, crush the garlic with back of a spoon

Heat the mastard oil and turn off the flame

Add mastard seeds, fenugreek, turmeric, salt, red chilli powder, fennel and mix well in oil

Dried out all the vegitables and put them in mastard and spices mix

Mix well.

Keep this in a jar and keep in sunlight for 5-6 days or until peas are properly cooked

Adjust the salt and chillies as per taste

Ready to be eaten with paranthas and khichdi

Note- this pickle is of less oil. Csuliflowers, carrots should covered with mastard seeds and oil