Recipe - Vegetable Pickles

1 One half pound Cauliflower
1 One half pound Carrots
1 One half pound Peas
1 One half pound Potatoes
1 One half pound Turnips
1 One half pound Eggplant (Aubergine)
1 One half pound Tomato
1 One half pound Fenugreek Leaves
1 One half pound Spinach Leaves
1 cup Lemon juice
4 cup Oil
One half cup Red chilli powder
2 teaspoon Salt

A
2 tablespoon Coriander seeds
2 tablespoon White cumin seeds
2 tablespoon Mustard seeds
2 tablespoon Onion seeds
4 Dried red chillies
2 teaspoon White cumin seeds
1 Whole garlic

Wash all the vegetables and cut into pieces. Dry on a cloth.

When all the vegetables are dry, mix with salt and place in large bowl. Set
aside for about 23 days or until the vegetables become soft..

Mix in the lemon juice and set aside again.

Using 2 cups of the oil, fry all the first group of spices (A) until light
brown. Remove from the oil and grind to a smooth paste.

Heat the rest of the oil in a large saucepan. Add 4 dried red chillies, the
2 tsp. white cumin seeds, and the whole garlic which has been peeled and
separated into cloves. Fry until light brown.

Add all the vegetables and all the ground spices and fry together for about
5 minutes. Remove from fire and allow to cool completely until room
temperature before placing in airtight containers. This way it can be
stored for 68 months.

TNT'd & Compiled by Imran C. Source: Mum
Posted to TNT Prodigy's Recipe Exchange Newsletter, by "Imran C."
imranc@onthenet.com.au on Sun, 12 Jan 1997.