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Ingredients of Gajar, Shalgam, Gobi Ka Achar Peeled Radishes - 2 ( 250 gms) Peeled Carrots (गाजर ) -2 ( 250 gms ) Green Chili (हरी मिर्च ) - 50 gms Ginger (अदरक ) - 50gms Mustard oil (सरसों तेल ) - 1 Cup Vinegar (सिरका ) - 2-2 tbsp Yellow Mustard (सरसों के दाने ) - 4 tbsp (coarsely grounded) Salt(नमक ) - 3 tsp or as per taste Asafoetida (हिंग ) - 1 Pinch Black pepper (काली मिर्च ) - 7-8 Fenugreek seeds (मेथी ) -1tsp Mustard seed-1 tbsp Coriander seeds-2 tbsp Carom seeds-1 tbsp Black Salt -1 tbsp Red chilli powder-1 tbsp Turmeric powder-1 tbsp Kalonji -1 tbsp 1. Take veggies such as Radishes carrot, sem, cauliflower.Wash and dry them. 2. Cut the veggies into desired size. Cut the green chili into bitesized piece and ginger in desired size. 3. Keep water to boil, enough to dip veggies. Put the veggies in boiling water and blanch veggies.Boil for exactly 2 minutes.Turn off flame. Take out the veggies from water. 4. Turn veggies over strainer, drain water. Keep the veggies in strainer for 5 minutes. Spread it over a cloth and dry it in sunlight -2 hours or under fan -4 hours 5. To make masala for pickle, roast the whole spices. Turn on flame. Add to the pan ,cumin seeds, black pepper, fenugreek seeds, fennel seeds. Stir and roast slightly for 1 minute. Keep it in a plate to cool off. 6. Pour mustard oil in the pan.Let the oil heat up.Till the oil heats up,coarsely grind all the spices.Once oil is hot. Turn off flame. Let is cool. 7. Once oil is cooled off, add asafoetida, turmeric powder, add coarsely ground spices too. Mix all well. Add green chili, coarsely ground black mustard,red chili powder, salt. Mix the oil and spices well. Add vinegar. Serving : 8. Pickle is ready to be relished. The right taste of pickle comes after 3-4 days.Keep the pickle in a food grade plastic container or any glass container

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Mooli/White Radish - 3-4chopped Mooli Ke Patte /Radish Leaves -1Cup Palak/Spinach - 1 bunch Green Chilli - 2-4chopped Chopped Garlic-10-12cloves Hing/Asafoetida - a pinch Turmeric powder - 1Teaspoon Coriander Powder - 1 & 1/2 Teaspoon Red Chilli powder - 1 Teaspoon or as per taste Salt - as per taste Mustard oil / ghee- 1 to 2 Tablespoon Instructions Wash the spinach, radish leaves and radish well. Then, chop them and pressure cook for 2 whistle. Then, let it cool and then squeeze the water completely. Heat mustard oil in a pan. Add asafoetida, green chilli, chopped garlic Saute for a few seconds. Then, add prepared saag Add turmeric powder, coriander powder, red chilli powder, salt. Mix well and cook for a minute. Then, turn off the flame. Delicious 'Mooli Palak Ki Sabzi' is ready to be served. Mooli Palak Ki Sabzi is a winter delicacy. Mooli Palak Ki Sabzi is a very healthy and mouthwatering sabzi. This uses radish, radish leaves, spinach, with some spices and especially mustard oil. Cooking the sabzi in mustard oil gives a nice flavor to the sabzi. Moreover, we should consume mustard oil in winter as this gives heat to the body and is very healthy. This sabzi goes well with bajre ki roti, multigrain roti, or chapati. It is a very simple but flavourful sabzi. So, try to make it at home and enjoy it with your family. Do share your feedback with us. Tips and Suggestions :- The pickle flavour enhances the taste of sabzi. Squeeze all excess water Let it cool down then start for cooking in mustard oil tadka It is recommended to use mustard oil to make this sabzi. You can add spices according to your taste.

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