Potato and Mix Vegetable Winter Pickle [1]

Potatoes - 3(medium)

Carrots - 250 gm

Brinjals - 300 gm

Lotus stem - 1

Jaggery - 2.5 tblsp

Split and peeled mustard seeds (Rai Kuria) - 2.5 tblsp

Turmeric - 2 tsp

Salt - 1.5 tblsp

Chilli Powder - 2.5 tsp

Asafoetida - 1/2 tsp

Oil - 1 cup (vegetable or mustard oil)

Water - 2 cups

1

Boil, peel and chop potatoes in big pieces.
2

Chop and boil brinjal, but do not overcook.
3

Scrape, slice and pressure cook the lotus stems.
4

Heat oil well and the let it come down to room temperature.
5

Boil water and let it cool down.
6

Take all vegeatables in a big bowl, add all the spices and jaggery and mix well.
7

Now add oil and mix, then add water and mix every thing well.
8

Apply pressure lightly with your hand on the mix, so that oil and water mixture comes over the vegetables.
9

Let it pickle for 4 days. Keep mixing in between.
10

After 4 days your pickle is ready to eat.
11

This pickle can be kept out side for about a week and then should be kept refrigerated, else it may become too sour.

Cooks Note

A seasonal pickle made of mixed vegetables and roots - with a tangy twist of cracked mustard.