1,000 Indian Recipes (79 page)

Shalgam Gobhi ka Achaar

Makes about 8 to 10 cups

A yield of 8 to 10 cups may sound like a lot, but it really is not—ask any north Indian. This pickle is more like a tangy side dish, meant to be eaten in moderation because of its spicy strong flavors, yet it is not uncommon to see people devour it, piece after piece, at mealtimes. As children, my brother Rakesh and I would wash off the spices and then eat the vegetables.

When I was growing up, this authentic Punjabi pickle, my mother's age-old recipe, was made every winter (sometimes two or three times), a practice you may eventually follow.

3 to 4 cups water

1
¹
⁄
₄
pounds small turnips, peeled and cut into
¹
⁄
₄
-inch thick slices

1
¹
⁄
₂
pounds cauliflower, cut into 1
¹
⁄
₂
-inch florets, stems discarded

3 ounces fresh ginger, peeled and cut into thin round slices

2 ounces fresh garlic cloves, peeled

¹
⁄
₂
cup mustard oil

2 tablespoons garam masala

3 tablespoons salt

¹
⁄
₂
cup sugar

¹
⁄
₄
cup black mustard seeds, coarsely ground

1 teaspoon cayenne pepper, or to taste

2 teaspoons ground paprika

1 cup distilled white vinegar

1 small piece muslin or 4 layers cheesecloth (enough to cover the mouth of the jar)

1.
Bring the water to a boil in a large pot. Add the turnips and cauliflower and blanch about 1 minute; do not allow them to soften. Drain and transfer to a tray lined with paper towels and air-dry them about 10 minutes. Process the ginger and garlic in a food processor or a blender to make a fine paste.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ginger-garlic paste. Cook, stirring, over medium heat until rich golden in color, about 4 minutes. Add the garam masala and stir about 30 seconds.

3.
Add the vegetables and salt and cook, stirring, 2 to 3 minutes. Add the sugar and cook, stirring, about 1 minute. Remove from heat and mix in the mustard seeds, cayenne pepper, paprika, and vinegar. Transfer to a large, sterile glass jar with a wide mouth. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.) Shake the jar once or twice each day, until the turnips are sour, 5 to 7 days. (Taste, and if not sour enough, cover and set aside longer.) This pickle stays fresh at room temperature about 3 months, getting more and more pungent over time.

Variation:
Use
¹
⁄
₂
cup ground or crushed jaggery (gur) instead of sugar for an earthier, more robust flavor. You can also substitute carrot sticks for some of the turnips and cauliflower.

Mixed Vegetable Pickle with Garlic

Lalit ka Sabzi ka Achaar

Makes about 4 cups

This recipe is from Lalit Pant, who has for the last 35 years, managed upscale Indian restaurants all over the world, including in Los Angeles. Lalit always serves this pickle as part of the first course, with
paapads
(lentil wafers), Indian appetizers such as
samosas
(savory stuffed and deep-fried triangular pastries), and
pakoras
(chickpea flour batter-fried fritters), but it can be served with just about every Indian meal.

¹
⁄
₂
cup vegetable oil

2 tablespoons fennel seeds

1 tablespoon fenugreek seeds

1 tablespoon cumin seeds

2 teaspoons kalonji seeds

¹
⁄
₂
teaspoon ground turmeric

1 pound carrots, finely chopped

1 pound cauliflower, finely chopped

2 large heads fresh garlic, peeled and chopped

5 to 7 fresh green chile peppers, such as serrano, diagonally sliced

¹
⁄
₂
cup distilled white vinegar

1 (15-ounce) can tomato sauce

1 tablespoon salt, or to taste

¹
⁄
₂
teaspoon ground paprika

¹
⁄
₂
teaspoon cayenne pepper, or to taste

1.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fennel, fenugreek, cumin, and kalonji seeds. They should sizzle upon contact with the hot oil. Quickly add the turmeric, stir about 30 seconds, and add the vegetables, garlic, and green chile peppers. Cook, stirring, until the vegetables are lightly golden, about 5 minutes.

2.
Add the vinegar, tomato sauce, salt, paprika, and cayenne pepper, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the vegetables are crisp-tender, about 7 minutes. Let cool, transfer to a large sterile jar, and store in the refrigerator about 10 days. Serve chilled or at room temperature.

Eggplant and Malanga Root Pickle

Bharti ka Baingan-Kachaalu ka Achaar

Makes about 4 cups

I tried this pickle at my friend Bharti Dhalwala's home and loved it, so she graciously shared the recipe. It has a smooth, silky texture and a tangy, assertive flavor and is quite simple to make. Present it with any Indian menu, or pair it with
mathri
(deep-fried pastry crackers) or any other store-bought crackers.

Indian eggplants are small and look like purple eggs with a green crown. Malanga root, called
kachaalu
in Hindi, is a close relative of taro root (
arbi
), only much larger. It's got a brown and somewhat hairy skin and dense white flesh. Look for both in Indian and Asian markets.

1 pound small Indian eggplants or Chinese eggplants, cut into 2-inch pieces

2 teaspoons ground turmeric

1 pound malanga root or taro root

2 tablespoons black mustard seeds, coarsely ground

1 tablespoon fennel seeds, coarsely ground

1 tablespoon salt

1 teaspoon cayenne pepper, or to taste

1
¹
⁄
₂
to 2 cups mustard oil

1.
Make a cross-cut at the base of each eggplant, going three-quarters of the way to the top. Place in a saucepan along with 2 cups water and 1 teaspoon turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the eggplants are half cooked (crisp-tender), about 7 minutes. Drain the eggplants over a bowl and reserve about
³
⁄
₄
cup water.

2.
In the same saucepan, place the malanga root and about 4 cups of fresh water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the malanga root is soft, adding more water if it evaporates, about 15 minutes. Remove from the water, let cool, then peel and cut into
³
⁄
₄
-inch pieces. Discard the water.

3.
In a large bowl, mix together the eggplants, malanga root, mustard and fennel seeds, salt, cayenne pepper, the remaining 1 teaspoon turmeric, and mix well, making sure all the vegetables are well coated.

4.
Heat the oil in a small saucepan over medium-high heat until smoking. Remove from the heat, add to the bowl with the vegetables, and mix again. Let cool and transfer to a large sterile jar. There should be at least
¹
⁄
₂
inch of oil on the surface, if not, then heat and add some more. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen, or outside in the sun, shaking the jar once or twice a day for 2 days.

5.
Mix in the reserved eggplant water and shake the jar again. Place in a warm, sunny spot in the kitchen, or outside in the sun again, shaking the jar once or twice a day until the vegetables are very soft and tangy, 6 to 8 days. This pickle stays fresh at room temperature about 1 month, and in the refrigerator about 6 months. Serve chilled or at room temperature.

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