This colorful treat is not just good for you as it includes a lot of vegetables, it is also very tasty. The common vegetables used for this are beans, carrots, and capsicum, I added beet root which gave it a strong red color. You may also use cauliflower, cabbage etc. As pickles are usually very concentrated it is not consumed as a main side dish, but very little on the side with plain rice, biriyani or chapathi.
Onion, 1 big, peeled, chopped
Beans, 1/4 kg, washed, trimmed, and chopped
Bell peppers (capsicum), 4, washed and chopped (I used 2 orange, and 2 yellow peppers, you can use green as well)
Carrots, 2 big, washed, cleaned (peeled), and chopped
Beet root, 4, washed, peeled, and chopped
Ginger,3 inch, peeled, chopped coarsely
Garlic, 25 cloves, chopped coarsely
Fenugreek seeds, 1 tbspn
Mustard seeds, 1 tbspn
Sesame oil, 2 cups
Vinegar, 2.5 cups
Asafoetida, 1/2 tspn
Grind the ginger and garlic to fine paste.
Heat oil in a vessel, and add mustard, and fenugreek seeds. Once it splutters, add fresh ginger-garlic paste. Keep stirring, and let it cook till it turns light brown, add the chopped onion, chilli, and turmeric powders. Mix it all together.
Add vinegar, and asafoetida. Let this cook for 8-10 minutes at medium to high flame till the raw smell is gone.
Add green beans, followed by carrots, beet root, and capsicum. I like it crispy, so I did not cook them for long.
Add salt to taste, and Voila! Your mixed vegetable pickle is ready!
If you feel the pickle is not sour enough, you can add more vinegar. But if any particular taste seems to be too strong, remember the vegetable pieces will be absorbing it with time, so things will even out.
Transfer the pickle in a closed tight jar. If the pickle is too dry (the level of oil should be slightly higher than the level of the pickle pieces), then heat up little oil separately, and add to pickle once cool.