Ingredients

• 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.