
Ingredients
3 Carrots, cut into thick strips/ 3 गाजर
250 gm Cauliflower florets/ 250 gm फूलगोभी
For the paste
10-12 Garlic cloves/ लहसुन
3 large Onions, roughly sliced/ प्याज
2 inch-Ginger, roughly sliced/ अदरक
Vinegar & Jaggery Syrup
¼ cup Vinegar/ सिरका
½ cup Jaggery, roughly chopped/ गुड़
For the masala
¼ cup Mustard Oil
Prepared paste
1 tsp Red Chilli powder
Salt to taste
2 tsp Garam masala
Boiled Carrots & Cauliflower
Vinegar & Jaggery Syrup
1 tbsp Mustard seeds, coarsely grounded
Process
- In a grinder, add ginger, garlic and onions. Grind it into a fine paste. Keep aside for further use.
- In sauce pan, add vinegar, bring it to a boil, reduce the flame and then simmer for 3-4 minutes. Then add jaggery, cook till it melts and reduces to a semi thick consistency.
- Meanwhile in another pan, heat mustard oil to a smoking point, reduce the flame. Add prepared paste, mix well until raw smell goes off.
- Add red chilli powder, salt and garam masala, mix well. Add par-boiled carrots and cauliflower, mix well.
- Add vinegar & jagery syrup, mix well. Add coarsely grounded mustard seeds, mix well.
- Remove it from the flame and let it cool down to a room temperature.
- Store it in an airtight container for 4-6 months.
- Enjoy with the choice of paratha.
Very nice achar, easy too