In a large pan, add the carrots, broccoli, cauliflower, garlic, and green chillies.
Steam-cook them for about 15 minutes on a low to medium flame, but do not overcook.
Add the lemon wedges and cook for another 5 minutes.
Spread the steamed vegetables on a clean absorbent cloth or kitchen towel, and let them air-dry overnight or for at least 4 to 5 hours (you can also place them under a fan for 1 to 2 hours, I often do this).
In a bowl, mix the cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, kalonji, and mustard seeds. Coarsely grind half of them and keep the rest whole.
Heat mustard oil in a pan until it reaches its smoking point. Remove from heat, then add turmeric powder, red chilli powder, red chilli flakes, the ground spices, and the remaining whole spices. Mix well and set aside.
Place the dried vegetables in a large bowl. Rub them thoroughly with vinegar and salt, then pour the oil and spice mixture over them. Mix well and your achaar is ready!
Once the pickle has cooled completely, transfer it to a sterilized glass jar. Add more oil to the jar after 2 to 3 days and store in a cool, dry place.
The pickle can last for several months (ours never lasts beyond 4 months, even in large batches).
Enjoy with sabzi, curry, khichdi, daal, puri, or paratha! And remember “COOKING IS EASY!”
