Ingredients:

• 100g – each of baby potatoes, Green peas and thin papadis
• 1 big cauliflower, broken into flowerets
• 25g – powdered Mustard Seeds
• 2 tbsp – Turmeric powder
• 3 tbsp – chilli powder
• 2 tbsp – panchphoron (a mixture of anise seeds, fenugreek, mustard and Cumin seeds and shahjeera)
• 1/2 kg – Mustard oil
• Salt to taste
• 25g – chillies, slitted
• 10 fresh red chillies, slitted

Method:

1. Peel potatoes, shell peas and string papadis.
2. Parboil the vegetables, drain out the water and put in the sun for 1 day.
3. Put in a jar, mix in salt and chillies and oil, cover tightly and put in the sun for 3 days.
4. On the fourth day, roast all the whole spices and powder them coarsely, mix with powdered mustard, turmeric, chilli powder and put into the pickle.
5. Set in the sun for 1 week.