Friday, June 23, 2006
I love North Indian style pickles served in Punjabi food joints. The pickle is not spicy but it goes so well with curries, probably because of all the North Indian spices used. I found this recipe on a website and although, I do not like carrots, pickled carrots are so very tasty. Carrots form a large portion of this pickle but other vegetables like cauliflower, beans and beetroot can also be used.
I halved the original recipe and the halved recipe makes about 3 cups of pickle. It keeps in the refrigerator for upto a month.
Dhaba style pickled vegetables
2 large Carrots, cut into big dices
6 green chillies
1/4 cup or less sliced ginger
1/8 cup coriander seeds (coarsely broken)
1 T saunf
1 -2 tsp chilli powder
1/2 tsp tumeric
1 tsp hing
1/2 cup lemon juice (or as needed based on sourness)
1 T salt or as needed
1/4 cup oil
Mix the cut vegetables with salt and tumeric and keep aside. Heat the oil till it starts to smoke. turn off the flame and allow it to cool for 2mins. Mix all the spices and mix it with the vegetables. Add the hot oil and lemon juice and mix well.
Posted by Mika at 12:52 PM