Ingredients

• 500 gm shalgam (turnips), scraped and sliced

• 750 gm Gobi (cauliflower), cut into florets

• 750 gm gajar (carrots), scraped and cut into pieces

• 60 gm lassan (garlic), peeled, coarsely pounded

• 60 gm ginger, peeled and chopped, coarsely pounded

• 60 gm garam masala, powdered

• 60 gm pissi rai (powdered mustard seeds)

• 20 gm chilli powder or to taste

• 60 gm salt

• 180 gm sirka (vinegar)

• 125 gm gur (jaggery)

• 250 gm sarson ka tel (mustard oil)

• 500 gm shalgam (turnips), scraped and sliced

• 750 gm Gobi (cauliflower), cut into florets

• 750 gm gajar (carrots), scraped and cut into pieces

• 60 gm lassan (garlic), peeled, coarsely pounded

• 60 gm ginger, peeled and chopped, coarsely pounded

• 60 gm garam masala, powdered

• 60 gm pissi rai (powdered mustard seeds)

• 20 gm chilli powder or to taste

• 60 gm salt

• 180 gm sirka (vinegar)

• 125 gm gur (jaggery)

• 250 gm sarson ka tel (mustard oil)

 

Cooking Directions

• Place the oil to heat in a large kadahi (or wok) and the vinegar and gur in a saucepan on another burner.

• 2.Bring the vinegar to a boil and then simmer to dissolve the gur.

• 3.When the oil is heated enough for a piece of vegetable thrown in to come up at once, keeping the heat on high, add the ginger and the garlic, and stir fry till a light brown.

• 4.Add the shalgam, gobhi and gajar and continue stirring over high heat. This has to be stirred long enough to evaporate the water in the vegetables.

• 5.You will know it is done, when the liquid in the vegetables gets back the colour of the oil.

• 6.Add the powdered spices and salt, mix well, again over high heat, and then add the vinegar solution. Let it come to a boil and shut off the heat.