Carrot Atchaar

INGREDIENTS

500g carrot sticks
+/- 250g cut green beens
2 small bottles of pickle onions drained
¼ English cucumber cut into sticks (optional)
Cauliflower florets (optional)

2 tablespoon Methi (Fenugreek) masala
+/- 1 tablespoon fine red chillies depending on how hot you prefer the atchaar
Salt to taste

3 tablespoon mustard powder
Little Vinegar
¼ cup oil
3 tablespoon mayonnaise
2 tablespoon picalalili (optional)

Make a paste with:
2 tablespoon maizena (corn flour)
¼ cup vinegar

Vagaar:
Little oil
3 teaspoon crushed garlic
1 teaspoon mustard seeds
2 sprigs of Curry leaves
Green chillies
1 teaspoon tal (sesame seeds)

METHOD

Place washed and drained veggies in a mixing bowl. Add in Methi (Fenugreek) masala, fine red chillies and salt. Toss veggies to coat evenly.
Liquidise the oil, vinegar and mustard powder till it becomes a mayonnaise like paste. Add in mayonnaise and picalalili if using. Blend.
Add blended mixture to veggies.
Place maizena (corn flour) and vinegar mixture in a pot. Cook while stiring till it thickens to a vaseline like consistency.
Add to veggies and stir in carefully.
Add vagaar ingredients to a pan. Braise for a few minutes till mustard seeds pop and garlic is slightly pinkish. Add to atchaar.
Refrigerate for a few days and give a mix daily. Then bottle and enjoy!
Zaakirah

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