Vegetable Pickles   

Ingredients :
1 1/2	lb	Cauliflower
1 1/2	lb	Carrots
1 1/2	lb	Peas
1 1/2	lb	Potatoes
1 1/2	lb	Turnips
1 1/2	lb	Eggplant (Aubergine)
1 1/2	lb	Tomato
1 1/2	lb	Fenugreek Leaves
1 1/2	lb	Spinach Leaves
1	cup	Lemon juice
4	cup	Oil
1/2	cup	Red chilli powder
2	tsp	Salt
A
2	tbl	Coriander seeds
2	tbl	White cumin seeds
2	tbl	Mustard seeds
2	tbl	Onion seeds
4	x	Dried red chillies
2	tsp	White cumin seeds
1	whl	garlic

How to cook :

Wash all the vegetables and cut into pieces.
Dry on a cloth.When all the vegetables are dry, mix with salt and place in large bowl.
Set aside for about 2-3 days or until the vegetables become soft.
.Mix in the lemon juice and set aside again.
Using 2 cups of the oil, fry all the first group of spices (A) until light brown.
Remove from the oil and grind to a smooth paste.
Heat the rest of the oil in a large saucepan.
Add 4 dried red chillies, the 2 tsp.
white cumin seeds, and the whole garlic which has been peeled and separated into cloves.
Fry until light brown.
Add all the vegetables and all the ground spices and fry together for about 5 minutes.
Remove from fire and allow to cool completely until room temperature before placing in airtight containers.
This way it can be stored for 6-8 months.

Tags : Pickles Indian India Asian

---

You may interested in these dishes :

Chilla Puri   
A recipe from SindSift flour and salt together in a bowl. Gradullay pour all water and mix well. Bea...

Holiday Hermits   
Beat shortening and sugars together until creamy. Blend in eggs.Sift together flour, soda, salt and ...

Pork and Vegetable Stew with Cornmeal Dumplings   
For the Stew: Cut the pork into 1" pieces. Spray an unheated 4-quart Dutch oven with nonstick cookin...