Family & Kids

Paani ka achaar - Recipe



500gm vegetables (carrot, cauliflower, turnip, radish) cut into cubes

1-1.5 liter water, boiled

80gm peeled garlic, crushed

30-40 gram mustard seeds/rai, crushed

10-15 gram kutaa lal mircha

3 tsp salt

10 gram jaggery/gud, optional


Bring the water to a boil and add the cubed carrots, cook for 2 minutes and add the radish, cook for a minute, bring the water to a boil again and add the turnip, then add the cauliflower and turn off the heat. Stir well, make sure the water covers all the vegetable. If using only carrots, cook for four minutes and turn the stove off, if using just cauliflower, cook for half a minute in boiling water and turn the stove off.

Once cool, separate the water and put in glass bottles, add the garlic, gud, lal mircha, rai and salt to the water and mix well. Mix with the vegetables, made sure the vegetables are soaked in the boiled water and keep in the sun for 2-3 days. Serve with mutter pulao or any other meal. Enjoy!

This article appeared in The Milli Gazette print issue of 16-28 February 2015 on page no. 22

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