Mixed vegetable pickle

Ingredients:

1. Mixed, finely chopped vegetables - 4 cups (Carrot, cabbage, potato, chow-chow, knol-khol, fresh peas, cauliflower, keerai thandu, etc)
2. Lemon - 6 big
3. Red chillipowder - 1/2 cup
4. Salt - 1/2 cup
5. Oil - 1/4 cup
6. Mustard - 1/2 tsp

Dry roast and powder:

1. Fenugreek (Methi) - 1/2 tsp
2. Cumin seeds - 1/2 tsp

Preparation:

• Wash and scrape the outer skin and dice vegetables into small pieces
• Pressure cook vegetables till one whistle (Steam cook without adding water)
• Allow it to cool, spread over towel to remove excess moisture
• Mix with powdered salt, chillipowder, and lemon juice
• Heat oil, add mustard seeds to splutter and remove from fire
• Cool down to room temperature and mix with pickle
• Add fenugreek (methi) and cumin powder at the end
• Mix the pickle once or twice every four hours for one day
• This can be served immediately

NOTE: This pickle stays good for one week only as the veggies are steamed.

If prepared without steam cooking the veggies, and removing excess native water from the chopped veggies, follow the same procedure: mix daily once or twice for 1 week. This can be stored for 1 month in the refrigerator.