Cabbage – 1 kg
Carrot – 1 kg
Green peas – 500 g
Asafoetida – a pinch
Mustard oil – 250 gms
Yellow Mustard – 3 Tablespoons
Turmeric powder – 2 teaspoons
Red Chilli Powder – 2 Tablespoons
Vinegar – 2 teaspoons
Salt to taste
First of all, cut cauliflower and carrot, peel peas and wash them all well.
Now heat the water in a vessel on the gas, add cauliflower, carrot and peas, add a little salt as well.
Cook them for 10 minutes and after that take out the water and put them on cotton cloth and dry in the sun.
When all the water is dried, heat the oil in a vessel and add yellow mustard powder, salt, red chili, turmeric powder and ground beef.
When the oil cools down, add the boiled vegetables in it and mix vinegar from the top, if there is no vinegar then you can also add 2 teaspoon lemon juice.
Now fill this pickle in a glass or plastic container and keep it in the sunlight for 3-4 days. A delicious cabbage, carrot and peas pickle is ready, you can use it for about a month.