300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
500 gms cauliflower florets
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
350 ml mustard oil
Salt to taste
Method
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.
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