Ingredients

2½ cups finely chopped mixed vegetables (carrots, cauliflower etc)
2 tablespoons split mustard seeds
1½ teaspoons chilli powder
¼ teaspoon asafoetida (hing)
½ teaspoon turmeric (haldi) powder
2 tablespoons salt

Method

1.Combine the mixed vegetables with the salt and ½ cup of water and mix well. Bottle in a sterilised glass jar and leave aside for 1 day.

2.The next day, remove 2 tablespoons of water from the salted vegetables. Combine the split mustard seeds, chilli powder, asafoetida and turmeric powder with this pickled water and grind to a smooth paste in a blender.

3.Add this paste to the prepared pickle and mix well.

4.Serve immediately or store refrigerated for upto 6 months