Traditional Mix Veg Kanji Wala Pickle
Stalks of cauliflower/phoolgobhi – 10 to 15
Turnip/shalgam (Sliced in large pieces) – 8 to 10 pieces
Bottle gourd/lauki (Sliced in large pieces) – 8 to 10 pieces
Carrot (Sliced in large pieces) – 7 to 8 pieces
Whole green chili – 5 to 6
Salt – 1 spoon
Red chili – 1 spoon
Rai – 3 spoon
Haldi - 1/2 spoon
Boiled and cooled Water – 350 to 400 ml
Method: - Boil the stalks of cauliflower separately because they take a long time to become soft. Drain out the whole water and keep it aside for cool.
Now boil all the vegetables together. Switch off the flame when they become little bit soft. Do not boil them too much. Drain out the whole water. Keep it aside for cool.
After cooling add the stalk and other vegetables in a big glass bowl. Add all spices. Mix it well. Add water in it. Mix well. Pour the whole things in a glass jar. Shake it every day. After 2-3 days you will get the tangy flavor of this pickle. Enjoy this pickle with kanji. You can take it anytime. It helps in the digestion of food.
Dr. Suman Setia (BAMS DNHE PGDHHM)
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