Approx 8 medium carrots, chopped into bite size pieces 1 punnet green beans, chopped (optional) 1 small cauliflower, broken into florets 2 tablespoons Methi (Fenugreek) masala 2 teaspoons red chilli powder ¼ teaspoon arad (Turmeric) Salt to taste 2 teaspoons dhana Jeeru (Cumin) 3 tablespoons oil 1 tablespoon mustard sauce
1 cup sugar 2 cups vinegar ½ cup cornflour
2 tablespoons mustard seeds Handful of limry (curry leaves) 1 teaspoon crushed garlic Sliced green chillies
Boil green beans and cauliflower for about 5 minutes until tender. Empty into a dish along with the carrots and add the spices. In a saucepan, add the sugar, vinegar and cornflour and whisk until smooth. Bring to a boil, stirring continuously to avoid lumps. Let mixture become clear and glossy and then add to achaar. To make the vagaar,add the mustard seeds and some oil in a small pot and heat until the seeds start to pop. Remove from heat and add the limry, garlic and chillies. Cover with a lid and transfer back onto heat for about 2 minutes. Add to achaar and mix well.