There are surely no shortcuts in life to happiness. The tale of Jugaadulal and his amusing shortcuts conveys an impactful message in a subtle manner with a dose of satire. The message is loud and clear each one of us has to work hard, plan ahead to cherish those countless moments of happiness in life with our loved ones.
Similarly, there are no cheat methods to create an exemplary meal in the kitchen and bask in the glory of compliments. The certain kind of recipes demands diligent attention, precision and a coon’s age time. But then the end result is a satiating one, bringing a broad smile on the faces of all who taste it. And as a cook that is your moment of glory. For me, one such dish is Indian Pickles. It took me a while to understand the sorcery behind making the finger licking good pickles.
Being from a family of expert pickle makers, procuring a tried and tested pickle recipe was never an issue for me. But pickle making is not so simple cooking technique as it seems to be. An immense amount of preciseness is required at each step. The method to make each kind of pickle is quite divergent from the other. No two pickle recipes demand similar kind of ingredients, undertaking, and seasonal weather particulars. Like the cozy, warm winter sun and the bountiful local produce is ideal to make the Gobi, Gajar aur Shalgam Ka Achaar. When the vegetable market is flooded with bright and shiny cauliflower, turnips and plenty of long and lustrous carrots, Gobi, Gajar, Shalgam pickle is one of the best ways to relish and preserve the seasonal yield.
For a novice pickle maker like me the Gobi, Gajar aur Shalgam ka Achaar is one of the simplest recipes to begin the pickling expedition. The recipe demands a handful of basic ingredients and there is hardly any chance of missing out few of them. But since no preservative is being used in this recipe, the pickle needs an extra care while making. The vegetables need to be blanched not cooked, sun-dried till required, and later safeguarded from water or any kind of moisture content. The shelf life of this pickle is not more than 15 – 20 days, unlike other Indian pickles. Many might get distressed with the short shelf life of the pickle but trust me the flavors of the pickle are so enticing that a jar full of it hardly last more than a week. With piping hot, flaky parathas, Gobi, Gajar aur Shalgam Ka Achaar is an inviting combination and a must try recipe during the season.
Learn how to make the Gobi, Gajar aur Shalgam Ka Achaar from scratch in few simple steps and say #NoMoreShortCuts with Exide Life Insurance:
Gobi, Gajar aur Shalgam Ka Achaar
- 1 medium-size cauliflower cut into florets
- 2 medium size carrot cut into sticks
- 2 medium size turnip chopped
- 100 gram green chili cut into half
- 1 tbsp turmeric powder
- 2 tbsp mustard seeds
- 1 tsp achaar ka masala optional
- Salt to taste
- 1 Cup mustard oil
- To make the Gobi, Gajar aur Shalgam Ka Achaar, first cut the vegetables into broad size pieces.
- Boil water in a deep pan, add turmeric and salt to the boiling water.
- Add the cauliflower florets in the boiling water and blanch for 5 - 10 minutes or till the colour changes. Transfer to a colander.
- Similarly, blanch the carrots and turnip till just soft, drain and keep aside. Make sure not to cook the vegetables while blanching.
- Spread all the blanched vegetables on a large baking sheet or tray. Cover with a muslin cloth and sun dry for 1 - 2 days.
- After sun drying continuously for a day or two will evaporate excess moisture from the vegetables.
- You can dry the blanched vegetables in the shade as well.
- Meanwhile gently pound the mustard seeds once or twice in a stone mortar and pestle. You can do the same in mixer as well. Pulse mustard seeds once in dry items grinding jar of mixer.
- Once the vegetables are ready to be pickled, transfer them to a large bowl.
- Add mustard seeds, green chilies, salt to taste and pickle masala if using any. Combine well so that vegetables are evenly coated with the spice mix.
- Pour the mustard oil over the vegetables and stir to combine.
- Take a clean, dry jar and transfer the pickled vegetables into the jar along with oil and spice mix.
- Seal the jar with a tight fitting lid.
- Allow the pickle jar to sit at room temperature for 2 - 3 days. You can also keep the jar under the direct sun rays for a day or two. Shake the jar once or twice in a day.
- Gobi, Gajar aur Shalgam Ka Achaar is ready to be served. This pickle stays good at room temperature for 10 - 15 days.
- Make sure to use clean and dry spoon to scoop out the pickle.