Cut clean gobi florets,just separate from gobi, boil water in a deep pan add the gobi and blanch till the colour changes.

Blanch the carrots and turnip toll just soft drain and keep side.spread all the vegetables by spreading on the cloth keep aside.

Combine the ginger and garlic and blend in a mixer into a smooth paste..

Heat the oil in a kadhai add the paste and saute for 2 mint.add the remaining masalas and saute for 3 mint.

Add the red chilli and saute for 1 mint. cool add vegetables and toss well keep aside.

In another pan heat the vinegar and add the jaggery and mix well till the jaggery dissolves.

Sieve the mixture and add to the atchar and mix well.

Cover and keep aside for 2-3 days.