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100g - each of baby potatoes, green peas and thin papadis
1 big cauliflower, broken into flowerets
25g - powdered mustard seeds
2 tbsp - turmeric powder
3 tbsp - chilli powder
2 tbsp - panchphoron (a mixture of anise seeds, fenugreek, mustard and cumin seeds and shahjeera)
1/2 kg - mustard oil
Salt to taste
25g - chillies, slitted
10 fresh red chillies, slitted
How to Make Vegetable Pickle
Peel potatoes, shell peas and string papadis.
Parboil the vegetables, drain out the water and put in the sun for 1 day.
Put in a jar, mix in salt and chillies and oil, cover tightly and put in the sun for 3 days.
On the fourth day, roast all the whole spices and powder them coarsely, mix with powdered mustard, turmeric, chilli powder and put into the pickle.
Set in the sun for 1 week.
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