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Carrot,Cauliflower,Turnip Pickle

INGREDIENTS

4 kg vegetables (carrot,cauliflower, turnip), 2 cup edible oil,1 cup rai powder,2 and 1/2 cup vinegar,5 tablespoon red pepper,4 to 6 pieces of cloves,4 to 5 pieces of dal chinni, 2 pieces jaavitri, 4 leaves of tejpatta,2 tablespoon jeera,2 teaspoon black pepper, 4 teaspoon garam masala, 3 teaspoon kashmiri red pepper,10 to 12 teaspoon table salt, 1 kg ghurd,250 gm onion,100 gm ginger,100 gm garlic.

METHOD

Make the paste of onion, garlic and ginger. Boil the oil till it leaves its bitterness. Let the oil become cool. Put the solid masale into the oil and put the paste in it.Cook for 3 to 5 minutes so that the color of the paste becomes golden brown. In another pan boil the vegetables for 3 minutes and drain the excess of the water. Now put these blunched vegetables in the pan containing the fried paste. Cook for 3 minutes and turn off the gas. In another pan cook ghurd and vinegar until the ghur mixes well in the vinegar. Let it cool. Put this cooled, liquid mixture in previous pan. Pour this pickle in the jar.