Gaajar Flower Taaja Loncha

Name: Gaajar Flower Taaja Loncha
Cuisine: Indian
Ingredients: 1/2 cup Chopped Carrots; 1/2 cup Cauliflower (chopped into tiny florets); 2 Green Chillies; 2 tbs Mustard seeds (rai/mohri); 1 tsp Fenugreek seeds (methi); 1 tsp Turmeric powder; 1/2 tsp Bedgi Red Chilli Powder; 1/2 tsp Kashmiri Red Chilli Powder; 1 tsp Asafoetida (Irani Hing/Stong Pickle Hing); 3 tbs Lemon Juice (Use 1 big lemon) …. To be adjusted; to taste Salt; 3 tbs Oil; 1 tsp Mustard Seeds

Pooja M. Pandit @pan_poo_

#amazingingredients #winter
Pickles are a huge favourites in India! We call it ‘Loncha’ in Marathi language. Pickles bring that necessary added taste to the entire meal. Pickles are made using various vegetables across India. Even the spices used to make the masala vary from region to region.

We can find raw mango pickles in sweet as well as tangy flavours, green chilli pickles in different preparations, gooseberry pickles, garlic pickles, prawn pickle, mutton pickle, the list goes on! Each community has it’s own speciality in pickles. Pickles are a part of the meals many a times, and are relished with Parathas too in North India (where they are called as achaar) or sweet pickles or green chilli pickles with Theplas in Gujarat.

Winter is the best season to make this pickle as we get sweet lovely carrots and excellent cauliflowers exactly during this season. You can also add fresh sweet green peas and ginger pieces to this pickle. The simple homemade masala gives this pickle a very delicious flavour!

Pooja M. Pandit @pan_poo_

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Ingredients

1/2 cupChopped Carrots
1/2 cupCauliflower (chopped into tiny florets)
2Green Chillies
2 tbsMustard seeds (rai/mohri)
1 tspFenugreek seeds (methi)
1 tspTurmeric powder
1/2 tspBedgi Red Chilli Powder
1/2 tspKashmiri Red Chilli Powder
1 tspAsafoetida (Irani Hing/Stong Pickle Hing)
3 tbsLemon Juice (Use 1 big lemon) …. To be adjusted
to tasteSalt
For Tempering :
3 tbsOil
1 tspMustard Seeds

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Steps

1

To make the Gaajar Flower Taaja Loncha, first wash the vegetables and green chillies thoroughly and drain all water. Chop into 1 cm pieces and spread out on a clean cloth to dry out any remaining water.
2

For the pickle masala, heat a small kadhai and dry roast the mustard seeds and fenugreek seeds separately on low flame. As soon as they change colour, remove from flame and set aside to cool. Take care not to burn them at all.
3

Grind the roasted and cooled mustard seeds and fenugreek seeds in a mixer grinder to a fine powder. Store in a clean dry jar and use as needed.
4

Transfer the chopped vegetables to a mixing bowl add add to it all the mentioned spices, lemon juice for tanginess, 3 – 4 teaspoons of the prepared pickle masala and salt to taste. Adjust the spice powders as desired.
5

Mix everything well and set aside for about an hour.
6

For the tempering, heat the oil in a small kadhai and add the mustard seeds to it. Do not let it burn.
7

Cool down this whole tempering. Once cooled to room temperature, add it to the prepared pickle and mix well.
8

Transfer the pickle to a clean, dry, airtight jar and keep aside for about half a day. This helps the flavour to seep into the vegetables.
9

Store in the refrigerator and use as and when needed.
10

Serve this delicious Gaajar Flower Taaja Loncha with your meals or even with parathas!

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Pooja M. Pandit @pan_poo_

on January 31, 2019 19:10

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!