Gaajar Flower Taaja Loncha

Introduce

Chef :

Pooja M. Pandit

Gaajar Flower Taaja Loncha

#amazingingredients #winter Pickles are a huge favourites in India! We call it ‘Loncha’ in Marathi language. Pickles bring that necessary added taste to the entire meal. Pickles are made using various vegetables across India. Even the spices used to make the masala vary from region to region.

Ingredient

1/2 cup

Chopped Carrots

1/2 cup

Cauliflower (chopped into tiny florets)

Green Chillies

2 tbs

Mustard seeds (rai/mohri)

1 tsp

Fenugreek seeds (methi)

1 tsp

Turmeric powder

1/2 tsp

Bedgi Red Chilli Powder

1/2 tsp

Kashmiri Red Chilli Powder

1 tsp

Asafoetida (Irani Hing/Stong Pickle Hing)

3 tbs

Lemon Juice (Use 1 big lemon) …. To be adjusted

to taste

Salt

3 tbs

Oil

1 tsp

Mustard Seeds

Cooking instructions

* Step 1

To make the Gaajar Flower Taaja Loncha, first wash the vegetables and green chillies thoroughly and drain all water. Chop into 1 cm pieces and spread out on a clean cloth to dry out any remaining water.

* Step 2

For the pickle masala, heat a small kadhai and dry roast the mustard seeds and fenugreek seeds separately on low flame. As soon as they change colour, remove from flame and set aside to cool. Take care not to burn them at all.

* Step 3

Grind the roasted and cooled mustard seeds and fenugreek seeds in a mixer grinder to a fine powder. Store in a clean dry jar and use as needed.

* Step 4

Transfer the chopped vegetables to a mixing bowl add add to it all the mentioned spices, lemon juice for tanginess, 3 – 4 teaspoons of the prepared pickle masala and salt to taste. Adjust the spice powders as desired.