GOBI GAJAR SHALGAM KA KHATTA-MEETHA ACHAAR (PUNJABI STYLE)/गोभी, गाजर और शलगम का पंजाबी स्टाइल खट्टा-मीठा अचार
Whenever the carrots get its classic red colour and become juicer in the mid winters, I crave for the Sweet-Sour(KHATTA-MEETHA) Achaar/Pickle with cauliflower, carrot, and turnip. This is my Punjabi geans that persuade me to make it fresh every year during the season
This Gobi-Gajar-Shalgam Ka Khatta-Meetha Achaar is a classic and authentic Punjabi Achaar that is prepared with mustard oil and a number of whole and powdered spices. The unique taste of this pickle comes with the combination of sweetness and sourness. The sweet taste comes with gur(jaggery) and sourness comes with rai or brown sarso(mustard)seeds
This pickle gets matured very soon because the three veggies are slightly cooked in the mustard oil with some aromatics like onions, ginger and garlic. This is the first step of its making.
I have my own way of making this pickle. I avoid the blanching of veggies, as this process looses the vitamins and minerals. Instead of this blanching process, I roast these veggies in the mustard oil to allow them to become softer. This saves time and also nutrients are retained with the vegetables. Hope you would like the easiest method of mine to make this tasty pickle
Prep Time – 25 minutes
Cook Time – 15 minutes
Matures in 2-3 days
Type – Side dish/Pickles
Cuisine – Indian (Delhi, Punjab)
● INGREDIENTS REQUIRED/सामग्री
• Gobi/Cauliflower/गोभी- 500 g
• Gajar/carrot/गाजर – 250 g
• Shalgam/turnip/शलगम – 250 g
• Mustard/Sarso tel/सरसों तेल- 3/4 bowl
• Medium sized onion /प्याज- 1 no
• Ginger/अदरक – 1 1/2 inch piece
• Garlic cloves/लहसुन – 5-6
• Jaggery/gur /गुड़- 80 g
• Salt/नमक – 2 tsp
● SPICES WHOLE AND POWDERED
• Jeera/cumin/जीरा-1 tbsp
• Saunf/Fennel/सौंफ – 1 tbsp
• Brown rye (mustard seeds)/राई- 3 tbsp
• Black pepper /काली मिर्च- 7-8 nos.
• Cloves/long/लौंग- 4-5 nos.
• Fenugreek/Methi seeds/मेथी दाना- 1/4 tsp
• Green cardamom/choti elayachi /छोटी इलायची- 4nos.
• Black cardamom/Badi elayachi/बड़ी इलायची – 1-2
• Red chilly powder/कश्मीरी लाल मिर्च – 2 tsp
• Bay leaf/Tez patta /तेज़ पत्ता- 1 no
● PREPARATIONS TO BE DONE /कुछ तैयारी
• Rinse the veggies nicely and dry them completely with a kitchen towel/सभी सब्जियों को धो कर सुखा लें
• When the veggies are dried well, peal them and chop the carrot and turnip into thin slices and cauliflower into small florets/अब सब्जियों को छीलकर गाजर, शलगम को पतले स्लाइस और गोभी को छोटे टुकड़ों में काटें
• Take a pan and dry roast the saunf, jeera, kali mirch, methi seeds, elayachi, and bay leaf at low flame. (Avoid burning them)/एक पैन में सौंफ, जीरा, काली मिर्च, मेथी दाना, दोनों इलायची, और तेज पत्ता को सूखा भून लें ☆राई को नहीं भूनना
• Allow the roasted spices to cool down a little and grind them coarsely with 3 tbsp of thin brown rye/अब भुने मसालों को तीन चम्मच राई के साथ पीस लें
• Blend onion, ginger, and garlic into a semi-coarse paste/अब प्याज, अदरक, और लहसुन का पेस्ट बना लें
• Chop jaggery/gur into small pieces/गुड़ को छोटे टुकड़ों में काटें
● HOW TO MAKE THE PICKLE/अचार बनाने की विधि
1 – First of all, heat mustard oil in a kadahi upto the smoking point/सबसे पहले एक कढ़ाई में सरसों तेल को तेज गर्म कर लें
2 – Switch off the flame to bring down the oil temperature. Now add onion, ginger, and garlic paste. Switch on the flame again and roast/bhunow the paste for 1 minute (don’t allow the color of this paste to be changed)/अब तेल को थोड़ा ठंडा कर प्याज, अदरक और लहसुन का पेस्ट डाल कर भूनें/मसालों का रंग नहीं बदलना चाहिए
3 – Add gobi /cauliflower florets now and bhunow them for 2 minutes/अब गोभी के टुकड़े डाल कर दो मिनट भूनें
4 – Add carrot and turnip slices now and roast them for 1-2 minutes/अब गाजर और शलगम के टुकड़े डालें और १-२ मिनट तक भूनें
5 – Add red chilly powder into the oil and allow to release its colour. Now mix it with the veggies/अब तेल में लाल मिर्च पाउडर डालें और उसे अपना रंग छोड़ने दें
6 – Add chopped jaggery/gur at this stage and mix well. /अब कतरा हुआ गुड़ डालकर अच्छी तरह मिला लें। गैस को अब बंद कर दें
7- Switch off the flame now and jaggery will melt in the heat/गर्म सब्जियों में गुड़ पिघल जाएगा
8 – Add the ground spices now and combine well with the spoon/अब पिसे हुए सूखे मसाले डालकर अच्छी तरह मिला लें
9 – Add salt at this stage and mix well so that the salt and spices coat the veggies nicely (the veggies are still hot. Salt and spices will incorporate well and oil will be separated in a while)/ अब नमक डालकर अच्छी तरह सब्जियों में मिला लें
10- – Allow the pickle to cool down completely. अब अचार को स्वयं ही ठंडा होने दें। अचार धीरे-धीरे अपना तेल छोड़ देगा
11- Store it in a glass jar. This pickle will be ready to eat in 2-3 days. No need to keep it in the sunlight/अचार को एक कांच के जार में डाल कर रखें।२-३दिन में अचार खाने योग्य हो जाएगा क्योंकि सब्जियां आधी पक चुकी हैं
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