Pachranga (ACHAR)

Recipe to prepare "Pachranga Achar":

Ingredients:
4 tbsp fennel seeds
3 tbsp coriander seeds
1-1/2 tbsp fenugreek seeds
1 tbsp cumin seeds
1 tbsp onion seeds/kalaunji
8 tbsp mustard oil
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
8 tbsp yellow mustard
1 tbsp salt
1 bowl/50 gms cauliflower, cut into big florets
1 bowl carrot, cut into diagonal slices
1 bowl green beans, tear into medium pieces
1 tsp ginger, finely chopped
10-15 garlic cloves, peeled
2 green chillies, diced

Method:
Heat pan on low flame.
Add fennel seeds; toss and dry-roast for around 30 seconds.
Add coriander seeds and fenugreek seeds; mix well.
Add cumin seeds and onion seeds; stir and dry-roast on low flame until spices give out fragrance.
Let the spices cool to room temperature, and grind coarsely in a mixer/grinder.
Heat oil in a pan.
Put off the flame, and let oil cool a little.
Add asafoetida, turmeric powder and red chilli powder; mix well.
Add ground spices, and mix again.
Add yellow mustard, and mix well.
Add salt, and mix it.
Masala is ready.
Add cauliflower florets, and coat well by mixing it.
Add carrot slices, and mix well.
Add green beans, and mix again.
Add ginger, garlic and green chillies; mix again.
Turn on the flame again; stir well.
Add little salt, and mix again for proper coating.
Put off the flame; transfer in an air-tight container, and pour little mustard oil over it.
Panchranga Achar is ready to use after 3 days of its preparation.