Ghobi,Gajjar,Gogdu ohar mei

BM # 10   Day 5
Pickles and Chutneys in India range from spicy to sweet,and soft to crisp and crunchy.These are just perfect partners for any meal.Pickles made in summer are different from those made  in winters. As soon as winter starts and the fresh red Carrots,Turnips come to the market I simply can’t resist making this pickle. Even though the Cauliflower is available all year round the taste of winter cauliflower is special,so combinig these three veggies here is a quick oil free pickle.This is a Sindhi pickle and in Sindhi Gajjar is carrots,while gogdu is turnips ...ohar mei means "in musturd".



2............................... carrots
2................................turnips
1................................cauliflower
4tbsp....................... musturd seeds
½ tsp....................... turmeric pwd
1tbsp...................... red chilly pwd
A small buch fresh green garlic
Salt to taste
Water

 Peel carrots  slice lengthwise.
Peel turnips,boil till soft.strain and cool.
Cut the cauliflower into small flowerets .
Wash all the veggies.
Grind the musturd to a fine pwd.
Finely chop the fresh green garlic.
Adding all ingredients together in a jar mix well.
Add water covering all the veggies.
Leave for 3 days,shaking in between atleast thrice a day.
Once the pickle is ready serve with any meal,it’s best served with some kind of rice,it’s juice is tangy and added to daals and over rice .
You could choose or minus any veggie it really does not matter.The carrots and cauliflower are crunchy while the turnips are soft.The raw Turnips could be used too but since they have a very pungent flavor its best to boil them.

 





This goes to Radhika's Winter Carnival and Blogging Marathon.


Winter Carnival

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