Easy Carrot Achaar

INGREDIENTS

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

METHOD

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.

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