07 Achaar - Carrot/Veg Achaar
Achaar Sauce
2 Tablespoon Mustard powder
1 Tablespoon Cake flour
½ Cup Vinegar
6 Tablespoon Sugar
2 Tablespoon Corn Flour
½ Cup Water
4 finely chopped Green Chillis
1 Teaspoon Methi masala (optional)
Vegetables
1 Kg Carrots
250 Gram Beans & Cauliflower florets
Oil
¼ Cup Oil
10 Curry leaves
2 Cloves Garlic sliced very thin
Achaar Sauce
Add the sauce ingredients (except chilli and methi masala) in a saucepan and boil until smooth paste stirring continuously.
Mix in Chillies and methi masala according to taste.
Remove from stove, allow to cool.
Vegetables
Carrots must be sliced julienne style about 20-30mm long and 3-4mm wide. Some can be cut into small rounds or halves.
Beans must cut into 10mm pieces.
Cauliflower florets must be small bite-sized.
Veg must be washed and dried on paper towel or kitchen cloth preferably 3 to 4 hours before.
Combine the veg and paste in a large dish.
Oil
In a small pan heat oil and add the curry leaves and braise for about 3 minutes.
Add Garlic slices and cook quickly without burning the garlic.
Add to the dish and mix well.
The achaar can be bottled immediately then stored in refrigerator.