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Preparation Time : 60
Cook Time : 5760
Total Time : 5820
Cut cauliflower & Carrots in one inch pieces. Wash them.
Boil 1 litre water. Add 1 tsp salt. Once water boiled add cauliflower and carrot pieces. Cook it for 1-2 minutes.
Drain water. Put them on muslin cloth and let them dry for 2-3 hours.
Heat Kadhai. Add mustard oil. Once oil heated and smoke comes out. Add crushed garlic and ginger. Saute once. Add onion paste. Saute until light brown.
Meanwhile grate jaggery. Add vinegar in jaggery.
Add this jaggery and vinegar mixture in sauted onion. Add garam masala red chilli powder, salt and rai kuria. Mix all properly
Add cauliflower & Carrots. Mix well. So that all masala coats properly.
Switch off gas.
Let it cool on room temperature.
Transfer in glass jar. Keep this pickle jar in sunlight for 3-4 continuous days
Stir pickle in between.
After 4-5 days pickle is ready to serve.
It can be preserve for whole year.
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