Gobhi Gajar ka Achar

Name: Gobhi Gajar ka Achar
Total time: 1800 s
Yield: 4 peoole
Cuisine: Indian
Ingredients: 1 kg Gajar/carrot; 1 kg Gobhi/cauliflower; 1/2 litre mustard Oil; 50 gm Fenugreek seeds; 50 gm Saunf/fennel seeds; 25 gm kalongi/ onion seeds; to taste Salt and red chilli powder; 3 tsp turmeric powder; as needed Water for blanching

Mona Puri @MonaPuri

Bade , Chottey sab ki pasand gobhi gajjar ka achar

Mona Puri @MonaPuri

Bade , Chottey sab ki pasand gobhi gajjar ka achar

Saved

Ingredients

30 mins+ 1 week

4 peoole

1 kgGajar/carrot
1 kgGobhi/cauliflower
1/2 litremustard Oil
50 gmFenugreek seeds
50 gmSaunf/fennel seeds
25 gmkalongi/ onion seeds
to tasteSalt and red chilli powder
3 tspturmeric powder
as neededWater for blanching

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Steps

30 mins+ 1 week

1

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
2

Now dry them in sun for one day
3

Now take the whole masalas like Fenugreek seeds, saunf, kalongi, and grind them coarsely in the grinder
4

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
5

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.