Ingredients:

• 1 cup each – Carrots, radish, Turnip (cut into long pieces)
• 1 cup – Cauliflower florets
• 3 tbsp – Brown mustard powder
• 2 tsp – Turmeric powder
• 2 tbsp – Red Chilli powder
• Salt to taste
• 2 tbsp – Mustard oil

Method:

1. Dry all the vegetables in sunlight or under the fan for 8 hours.
2. In a large bowl mix all the spices with the dried vegetables. Mix thoroughly so that the spices stick to the vegetables.
3. Put these vegetables in a glass container and cover with the lid.
4. Next day heat mustard oil in a pan and cool it. Once cooled, add it to the pickled vegetables and close the lid.
5. Put the container in sunlight for 7-10 days. Remember to shake the bottle regularly.
6. After 10 days it is ready to eat and can be used for one month.