Zero Oil recipes
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This spicy vegetable pickle is a well-known specialty in north indian homes where it is often eaten as a side vegetable. I actually tasted it the first time at a restaurant in delhi where i ended up eating larger servings of this pickle than anything else. You can eat this pickle as soon as it is made. If you wish to consume this pickle within 2 or 3 days, add only 2 tablespoons of mustard oil, but refrigerate the pickle. If it is to be stored for a longer period, you need to add the specified quantity of oil.
Preparation Time: 15 mins
Makes 2 cups
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Another great pickle recipe by Tarla Dalal. I used a lot more cauliflower and carrot in this recipe. The flavor of mustard oil with spices is special.
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