Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, gobhi gajar ka achar. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cut clean gobi florets big enough, just separated from gobi, Boil water in a deep pan, add the cauliflower and blanch till the colour changes. Gobi Gajar Achar is a seasonal Punjabi style mixed vegetable pickle. This is a spicy, traditional Punjabi pickle recipe that is tried and tested for generations in our family. It is one of the most delicious ways to relish and preserve winter vegetables.
Gobhi Gajar ka Achar is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Gobhi Gajar ka Achar is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have gobhi gajar ka achar using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gobhi Gajar ka Achar:
- Make ready 1 kg Gajar/carrot
- Make ready 1 kg Gobhi/cauliflower
- Get 1/2 litre mustard Oil
- Take 50 gm Fenugreek seeds
- Make ready 50 gm Saunf/fennel seeds
- Prepare 25 gm kalongi/ onion seeds
- Get to taste Salt and red chilli powder
- Take 3 tsp turmeric powder
- Prepare as needed Water for blanching
These are tasty winter veggies, and you can eat this pickle as soon as it is ready. I generally have it a lot because the crunchy veggies taste so good. About Gobhi Shalgam ka Achaar Recipe: Spice of winter. A spicy pickle of mixed vegetables, which is sweet and sour too.
Steps to make Gobhi Gajar ka Achar:
- 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
- Now dry them in sun for one day
- Now take the whole masalas like Fenugreek seeds, saunf, kalongi, and grind them coarsely in the grinder
- 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
- 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.
About Gobhi Shalgam ka Achaar Recipe: Spice of winter. A spicy pickle of mixed vegetables, which is sweet and sour too. Gajar Gobhi and Shalgam's Pickle (Carrot cauliflower and turnip's pickle). Aam ka Galka (Mango Pickle) Galka is a traditional North Indian mango pickle. I remember when I was a little girl my grandmother used to make this pickle.
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