Subji ka Aachar from the Kitchen of Veena Bhabhi

Ingredients

• 450 gms Sem Ki Phali

• 2 kg Mooli

• 2 kg Cauliflower

• 1 kg Carrots

• 250 gms Green Chillies

• 250 gms Powdered yellow Sarson/ Mustard

• 100 gms Pounded Saunf

• 200 gms salt

• 2 tsp Kuti Lal Mirchi

• 2 tsp Turmeric powder

• 500 Ltr Mustard Oil

Method

• Wash and cut the vegetables in medium size pieces

• In a big vessel bring water to boil…add 2 tsp Turmeric powder & 4 tsp salt.

• Add vegetables..boil for 2 minutes strain the vegetables through a big sieve

• Put the vegetables in a big vessel…add powdered yellow Mustard,pounded Saunf ,Red flakes & Salt.

• Heat the Mustard oil let it cool down…then pour this oil on top of the vegetables in the vessel.

• Cover and keep the vegetables outside in the room for 1/2 days for them to mature

• Pickle is ready put it in glass jars and keep it in the fridge to last longer

Good to eat for 10/ 15 days.