Check this gajar-mooli achar out and try this once at home. It is sure to become a constant dish in the household replacing all the store bought pickles.

Ingredients:

• ½ tablespoon jeera
• ½ tablespoon mustard seeds
• 1 ½ tablespoon fennel seeds
• ¼ tablespoon fenugreek seeds
• 1 radish
• 3-2 carrots
• 5-6 green chillies
• ½ tablespoon rock salt
• ½ tablespoon salt
• ½ tablespoon dry mango powder
• ¼ tablespoon nigella seeds
• ¼ tablespoon Bhoj Masale turmeric powder
• 1 tablespoon Bhoj Masale coriander powder
• ½ tablespoon Bhoj Masale Kashmiri red chili powder
• ¼ tablespoon vinegar
• 2 Carrots
• 1 Cup beans
• 4 Tomatoes
• 4 tablespoon oil
• ½  cup peas
• ¼ tablespoon turmeric powder
• Salt to taste 

Seasoning:

• ½ tablespoon Bhoj Masale turmeric powder
• 2½ tablespoon Bhoj Masale coriander powder
• 2 tablespoon Bhoj Masale Kashmiri red chilli powder
• ¼ cup water

For the paste:

• 2 Green chili
• 2 inch ginger
• 50 grams green coriander stems

For tempering:

• 1 tablespoon cumin
• 2 cpasicum 
• 1 tablespoon dry fenugreek (Kasuri methi)

Instructions:

1. Crush the roasted spices: Dry roast ½ tablespoon jeera, ½ tablespoon mustard seeds, 1 ½ tablespoon fennel seeds and ¼ tablespoon fenugreek seeds in a pan. Once cool, grind them coarsely in a mortar. 

1. Mix the ingredients: Mix the crushed dry spices to the vegetable along with ¼ tablespoon Bhoj Masale turmeric powder, 1 tablespoon Bhoj Masale coriander powder, ½ tablespoon Bhoj Masale Kashmiri red chilli powder, ¼ tablespoon vinegar and 1½ tablespoon lukewarm oil and give it all a very good mix.
2. The gajar-mooli achar is ready to be savoured and saved!

Tips:

• Dry roasting the spices enhances the taste of the achar.