In those days, the bell at 12:35 p.m was quite important to all of us. I cannot remember a day when my hands did not automatically reach for S.Kaur’s tiffin box. The chapatti or parathas would be ghee soaked and covering the tiny box under it like a heavy cloth. Inside the tiny container would be the most piquant and colorful looking pickle.The veggies would be permeated with the tart mustard oil. Aged like a wine and served in large chunks. The pleasure of biting into a crisp slice with all the spices breaking the monotony of one another that tingles ur tongue without too much heat cannot be explained. All Kaurs who parted with their share of pickles at lunch hour. . . u are remembered fondly 🙂
Gajar mooli ka achar usually contained shalgam(turnip) and phoolgobi( cauliflower) too.
White radish -2 (Mooli / Daikon radish)
Pure mustard oil – 2 tbsps
Salt to taste
Whole spices to be roughly crushed.:
Fennel seeds / Saunf – 1/2 tsp
Nigella seeds / Kalonji – 1/4 tsp
Fenugreek seeds / Methi -1/2 tsp
Yellow mustard seeds / Rai – 1/2 tsp
Whole red chili – 2
Asafoetida / Hing powder – a pinch
Chili powder – 1/2 tsp
1.Pick fresh firm and almost same sized carrot and radish but should not have fibrous thickness inside. ( ie; too mature ones)
2.Cut into quarter inch thick 2 inch long pieces. Sun dry it for few hours applying salt. It will leave out water do not drain it off.
3.Heat a pan and dry roast the all the masala to crush given above together. When the seeds are warm stitch off flame and crush them using mortar and pestle or coffee grinder (it should be really coarse , just broken into pieces not powdery)
4.Mix the turmeric powder, chili powder , asafoetida powder and the masala crushed together add some of the mustard oil and mix. Add the veggies along with its juices. Check salt add more only if needed as veggies were already salted. Put this into a clean dry bottle. Pour the remaining mustard oil on top and put the airtight lid and keep the bottle in the kitchen cabinet.
The veggies might ooze out more water that is fine. **Check for any bacteria formation on top.If you see any black stuff remove it and pour more mustard oil it acts as a seal from decaying again.
5. The pickle can be used from the 7th or 8th day. **Do not open the bottle in between.
The masala should be sweet smelling and should not have any bitter taste.
Mustard oil is very strong and pungent.If u do not like the aroma of it I recommend heating it to really hot then allowing it to cool down completely then use as directed.
Gajar mooli pickle, Jeera rice, Yogurt, Rajma masala, Lassi, Roti, multi-grain ladoo.
Most satisfying winter lunches!
Hope you like it.