Achaar

Method

Cut mixed vegetables into small, uniform pieces and dry them in the sun for 2-3 days until partially desiccated. Heat mustard oil in a heavy-bottomed pan until it begins to smoke, then cool slightly. Temper the hot oil with mustard seeds, fenugreek, nigella, fennel, and asafoetida until they crackle and release their aromas. Add the dried vegetables along with ginger, garlic, and green chillies, stirring constantly for 3-4 minutes to coat thoroughly. Mix in the red chilli powder, turmeric, coriander seeds, and rock salt, ensuring even distribution and no lumps. Transfer to sterile glass jars, ensuring vegetables are completely submerged in oil, and seal tightly. Store in a cool, dark place for at least two weeks before serving, allowing flavours to mature and meld.