Recipe: Delicious Gobhi Gajar ka Achar

Gobhi Gajar ka Achar. G obhi gajar shalgum ka achar /pickle is a specialty from Punjab,a must have pickle during winter as these vegetables are easily available during this season. I always make this pickle in the starting of winters and enjoy with all the stuffed parathas which we usually make during winters,it taste great with paratha,poori and rice and daal combo too. This is an optional step and only if there are insects in cauliflower.

Shalgam Gajar Aur Gobhi Ka Achar Recipe is a mixed pickle made with turnip, carrots and cauliflower. It is usually made in winters when these vegetables are fresh and at their peak season and the flavors are at their best. Gobhi shalgam gajar da achaar is a north indian pickle recipe of preserving vegetables like cauliflower (gobi), shalgam (turnip) and gajar (carrot) in oil and salt. You can have Gobhi Gajar ka Achar using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gobhi Gajar ka Achar

1. Prepare of Gajar/carrot.
2. Prepare of Gobhi/cauliflower.
3. Prepare of mustard Oil.
4. Prepare of Fenugreek seeds.
5. It's of Saunf/fennel seeds.
6. Prepare of kalongi/ onion seeds.
7. You need of Salt and red chilli powder.
8. You need of turmeric powder.
9. Prepare of Water for blanching.

Add your private note Gobhi Shalgam Gajar Da Achaar recipe - How to make Gobhi Shalgam Gajar Da Achaar How to make Gajar Gobhi Shalgam ka Achar - Carrots, cauliflower and turnips tossed in a mustard oil tempering to make this delicious winter pickle. This recipe is from the book Cooking with Love. Peel, wash and cut carrots in about an inch long and quarter inch thick pieces. Wash, pat dry, and cut cauliflower into small florets.

Gobhi Gajar ka Achar instructions

1. Wash the gobhi and gajar thoroughly with water, peel their skin and cut the gobhi florets. In a pan bring the water to boil and blanch the gobhi and gajjar.
2. Now dry them in sun for one day.
3. Now take the whole masalas like Fenugreek seeds, saunf, kalongi, and grind them coarsely in the grinder.
4. Add the grinded masalas to the dried gobhi and gajjar and mix well so that they get nicely coated with the masala. Now add the oil and mix well.
5. Now take a clean, air tight jar and transfer the achar into it and let it dry in sun for 2-3 days. After 2-3 days the achar is ready to eat..

Wash and cut turnip also into about an inch long and quarter inch thick pieces, like carrots. Pat dry all the veggies on a clean kitchen towel and sun dry the veggies for a day. Delicious sweet pickle made with a combination of cauliflower, carrots and turnips. You can eat it the same day but it tastes better after a couple of days when vegetables absorb the Rie, vinegar, and jaggery. Just a few points to remember and take care of.