Total Calories: 215
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 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.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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