Vegetable Achari

A piquant vegetable dish that tastes like pickles

• CuisineIndian
• CategoryVegetarian
• CourseMains

Ingredients

• 1 kgKipfler potatoes, sliced
• 500 gmsOnions, sliced
• 600 gmsCarrots, sliced
• 500 gmsEschallots
• 4 tbspMustard oil
• 4 tbspOil
• 10Dry red chillies
• 2 tspMustard seeds
• 6Cloves
• ½ tspAsafoetida (Hing)
• 2 tspChilli powder
• 2 tspCumin seeds
• 5 tspGinger, grated
• 5 tspGarlic, grated
• 2 tbspJaggery
• 2 tspKalonji
• 1 cupYoghurt
•  Salt

Preparation

1. Heat mustard oil to smoking point and add ordinary oil to it
2. Fry sliced onion in batches, browning them. Keep aside
3. Replenish mustard oil and ordinary oil and heat
4. Add dried red chilies and fry till brown
5. Add mustard seeds, cloves, cumin seeds and asafoetida and fry till seeds crackle
6. Add potatoes, carrots, eschallots, red chilli powder, kalonji, jaggery, ginger, garlic and sauté
7. Add ½ cup water and simmer
8. Add yoghurt, stir and simmer covered till vegetables are cooked
9. Garnish with fried onions