In our Nepali cuisine , “Achars” are an essential side dish. However, unlike the traditional preserved pickles, our “Achars” also include ready to eat dishes and are made of a variety of vegetables like potatoes, bitter gourd, cucumbers, banana flowers, Mountain Ebony flowers ( Koiralo ko Phool ),tomatoes, radish and fiddle head ferns (Neuro). Previously, I have shared how to make Nepali style Alu ko Achar ( Potato achar) and Karela ko Achar (Bitter gourd achar). This recipe is for Mixed Vegetable achar and I love to serve it with a Nepali Meal and also with Sel Roti. Enjoy 🙂 ~ Kamakshi
Prep Time : 20 mins Cook Time : 15 mins
Serves : 4-6
INGREDIENTS
- 1/2 Kg Potatoes, boiled and cut into small cubes
- 1 Medium Carrot, peeled and cut into small cubes
- 1 Medium Cucumber, peeled and cut into small cubes
- 1/2 cup Soft green Peas ( Optional )
- 7-8 Green Chilles, chopped
- 1/2 cup Green Coriander/Cilantro, chopped
- 1 tbsp Garlic, finely minced
- 1 tbsp Ginger juice
- 1 tbsp Chilli Powder
- 1 tsp Black Pepper Powder
- 1 tsp Black Salt
- 1 tsp Cumin (Zeera) Powder
- 1/2 tsp Timmur (Schewan ) Pepper
- 4 -5 tbsp White Sesame (Seto Til) seeds, lightly roasted and made into a paste with 2 tbsp water
- 1/4 cup Lemon juice OR 1 tbsp Lemon Concentrate ( Chuk Amilo ) OR 2-3 tbsp Tamarind Paste OR 2 tbsp Lapsi Powder diluted in 2 tbsp water
- Salt as per taste
For the Tempering
- 2-3 tbsp Mustard Oil
- 1 tsp Fenugreek ( Methi) seeds
- 3-4 Green Chillies, slit in the center
- 1/2 tsp Turmeric (Haldi)
METHOD
- In a mixing bowl, add the ingredients (except the ones of the tempering) and mix well.
- Heat the mustard oil in a pan and add the fenugreek (methi) seeds and slit green chillies and heat for about a minute till the seeds turn dark brown. Remove from heat, add the turmeric powder, mix and pour it over the vegetables.
- Mix all the ingredient once again so that the spices are nicely coated over the vegetables. Adjust the seasonings according to your taste. Serve chilled or at room temperature.
