gajar mooli ka achar recipe

firstly, in a pan take 1 tbsp mustard, 1 tsp cumin, 1 tsp coriander seeds, ½ tsp fennel, ¼ tsp ajwain and ½ tsp methi.

dry roast on low flame until the spices turn aromatic.

cool completely and blend to a coarse powder. pickle masala is ready, keep aside.

in a large kadai heat ¼ cup oil and add pinch hing, ½ tsp kalonji. use mustard oil for authentic flavour.

also add 1 inch ginger, 2 clove garlic and 2 chilli. saute slightly.

further, add 1½ cup radish, 1½ cup carrot and stir fry for a minute.

stir fry until the radish and carrot shrink slightly.

keeping the flame on low add prepared pickle masala, 1 tbsp chilli powder, ½ tsp turmeric, ½ tsp aamchur and 1 tbsp salt.

mix well making sure everything is well combined.

now turn off the flame and add 3 tbsp vinegar. vinegar gives sourness and also acts as a preservative.

mix well making sure everything is well combined.

finally, enjoy gajar mooli ka achar immediately or store in an airtight container and enjoy for a week when refrigerated.