Name: Spiced Pickled Vegetables (Torshi Masalahdar)
Yield: Makes 800 g (1 lb 12 oz)
Cuisine: Afghanistan
Ingredients: 1 tablespoon cumin seeds, coarsely crushed with a mortar and pestle; 1 tablespoon fenugreek seeds; 1 tablespoon ground turmeric; 1 tablespoon chilli powder; 8 whole dried long red chillies; 500 ml (2 cups) olive oil or mustard oil (mustard oil will give you a more intense flavour); 8 garlic cloves, cut in half; 2 baby eggplants (aubergines), trimmed and cut in half lengthways; 1 tablespoon fennel seeds, coarsely crushed with a mortar and pestle; 1 tablespoon coriander seeds, coarsely crushed with a mortar and pestle; 1 tablespoon nigella seeds; 1 tablespoon mustard seeds, coarsely crushed with a mortar and pestle; 2 medium turnips, trimmed and cut into 2 cm (¾ in) cubes; 2 carrots, peeled, trimmed, sliced lengthways and cut in half; 2 baby cucumbers, trimmed and cut into 2 cm (¾ in) cubes; 2 small lemons, unpeeled, cut into 2 cm (¾ in) pieces; 100 g (3½ oz) cauliflower, separated into small florets; 1 litre (4 cups) white vinegar, plus 80 ml (⅓ cup) extra

Spiced Pickled Vegetables

Torshi Masalahdar

Ingredients

Method

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