1 cup carrots (Wash Carrots, peal and chop to small pieces)
1 cup Radish-Mooli ((Wash Mooli, peal and chop to small pieces)
1 cup cauliflower florets (clean wash and drain well)
1 large lemon (squeeze the juice and keep aside)
2 tea spoons red chilli powder
2 tea spoons rai powder or rai ka dal
1 tea spoon methi and 1 tea spoon jeera (fried without oil and powdered)
1/2 tea spoon haldi
2 tea spoons salt
1/2 tea spoon hing
1 tea spoon mustard (rai)
2 red chillies
3 to 4 garlic pods chopped
1/2 cup oil
Methi and jeera Fried without oil
Heat 3 table spoons of oil in a pan. Fry Gajar pieces for 3 to 4 mins. and remove into a bowl.
Fry Gajar pieces in oil
In the same manner fry Cauliflower florets and Mooli pieces separately and take them into the same bowl.
Fry Cauliflower florets in oil
Allow the veggies to cool. Now add lemon juice, red chilli powder, mustard powder (or rai ka dal), jeera methi powder, salt and haldi. Mix well.
Allow the thadka to cool
Heat the remaining oil in the pan and add 1 tea spon mustard seeds, hing and red chillies. When rai starts spluttering add chopped garlic pieces fry for a while and switch off the flame. Allow the thadka to cool and mix it to the ingredients in the bowl. Store it in a air tight container. Leave the pickle in room temperature for 1 day and refrigerate. This pickle can be served as soon as you prepare it.