5 kg vegetables (cauliflower, carrots, turnips), washed and cut evenly
500 gm onion
250 gm ginger
3 whole garlic bulbs
300 gm salt
125 gm red chilli powder
300 gm rai (fine reddish brown mustard seeds)
1 litre mustard oil
600 gm gur (jaggery)
600 gm tamarind
750 ml malt vinegar
Boil a vast pot of water. Put in the evenly cut vegetables and turn off the heat. After 10 seconds, drain vegetables completely and dry.
Coarsely grind the rai. Grind onion, garlic and ginger to a fine paste. Along with salt and chilli powder, mix the lot with the oil. In a large non-reacting pan, mix this oily masala paste with the veggies. Keep for a day in the sun.
Meanwhile, grate gur and soak in a little vinegar. Soak the tamarind in the remaining vinegar. Leave both overnight.
Next morning, strain the tamarind through a fine mesh sieve and mix clean pulp and gur paste with the vegetables. Transfer to glass jarsand place in the sun.
To dry the vegetables, lay out on a clean cloth for a few hours or overnight (no need for fan or sun.)
To keep temperature high, bring more than one pot of water to boil and do the vegetables in two batches; else the introduction of kilos of cold vegetables will cool the water.
The rai will take a few days to mature in the sun but the pickle, because of the vinegar and tamarind, will be ready to eat in a day. The veggies will be crisp.