Carrots (gajar) cut into 1½ inch pieces500 grams
Cauliflower (gobhi) 500 grams
Turnips (shalgam) 500 grams
Cumin seeds 3/4 cup
Black cardamoms 4
One-inch cinnamon 3
Grated jaggery 1 cup
Malt vinegar 3 tablespoons
Mustard oil 3/4 cup
Coarsely grated ginger 6 tablespoons
Coarsely grated garlic 4 tablespoons
Ginger-garlic paste 1 tablespoon
Kashmiri red chilli powder 1 1/2 tablespoons
Mustard powder 1 1/2 tablespoons
Salt 1 1/2 tablespoons
To make garam masala powder, dry roast cumin seeds, cloves, black cardamoms and cinnamon in a non-stick pan till fragrant. Cool and grind to a powder.
Place jaggery in a bowl, add vinegar and mix.
Peel turnips, slice them vertically and then horizontally into fingers. Separate cauliflower into medium florets. Mix them with carrot in a large bowl.
Heat mustard oil in a deep non-stick pan till it begins to smoke. Add grated ginger and grated garlic and saute. Add ginger-garlic paste and continue to saute for 8-10 minutes or till they turn reddish.
Add jaggery and vinegar mixture and cook till jaggery melts.
Add red chilli powder, mustard powder, garam masala powder and salt and mix well.
Add vegetables little by little and keep mixing. Switch off heat.
Cool and store in sterilized bottles to use when required.