Extremely Delicious Hyderabadi Vegetable Achar Recipe By Ammi Ke Khane

Ingredients

• 1 cup Green Beans (trimmed and cut into 2‑inch pieces)
• 1 medium Bitter Gourd (Karela) (sliced thin, seeds removed)
• 1 large Carrot (peeled and julienned)
• 1 medium Potato (peeled and diced)
• 0.5 cup Green Peas (fresh or frozen)
• 1 cup Mustard Oil (for deep frying; can substitute with vegetable oil)
• 1 tbsp Cumin Seeds (whole)
• 1 tbsp Mustard Seeds (whole)
• 0.5 tsp Fenugreek Seeds (whole)
• 1 pinch Asafoetida (Hing) (ground)
• 5 pieces Dried Red Chilies (whole, adjust for heat)
• 0.5 tsp Black Peppercorns (whole)
• 6 cloves Garlic (finely chopped)
• 2 tbsp Green Chili Paste (made by frying green chilies and grinding)
• 0.5 tsp Turmeric Powder (ground)
• 1 tbsp Raw Tamarind Paste (tamarind pulp mixed with water)
• 1 tbsp Roasted Coriander Seeds (dry roasted until fragrant)
• 1 tbsp Roasted Cumin Seeds (dry roasted)
• 1 tsp Roasted Mustard Seeds (dry roasted)
• 0.25 tsp Roasted Fenugreek Seeds (dry roasted)
• 1.5 tsp Salt (to taste)

Instructions

1. Prepare Vegetables

   Wash all vegetables. Trim green beans, slice bitter gourd thin, julienne carrot, dice potato, and measure peas.

   Time: PT10M

2. Fry Green Beans

   Heat 1 cup mustard oil in the kadhai over medium‑high heat. Add green beans and fry until golden brown, about 4 minutes. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: medium-high

3. Fry Bitter Gourd

   In the same oil, add sliced bitter gourd and fry 3‑4 minutes until crisp. Remove and set aside.

   Time: PT4M

   Temperature: medium-high

4. Fry Carrot

   Add carrot sticks to the hot oil and fry 3‑4 minutes until lightly browned. Remove and set aside.

   Time: PT4M

   Temperature: medium-high

5. Fry Potato

   Add diced potatoes and fry 4‑5 minutes until golden and cooked through. Remove and set aside.

   Time: PT5M

   Temperature: medium-high

6. Fry Peas

   Finally, add peas and fry 2‑3 minutes. Remove and set aside with the other vegetables.

   Time: PT3M

   Temperature: medium-high

7. Temper Whole Spices

   In the remaining oil, add cumin seeds, mustard seeds, fenugreek seeds, a pinch of asafoetida, dried red chilies, black peppercorns, chopped garlic, and green chili paste. Fry until fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium

8. Add Turmeric and Tamarind

   Stir in turmeric powder and raw tamarind paste, cooking for another 30 seconds to blend flavors.

   Time: PT1M

   Temperature: medium

9. Blend Roasted Spice Powder

   In a blender, combine roasted coriander seeds, roasted cumin seeds, roasted mustard seeds, and roasted fenugreek seeds. Blend to a fine powder and add to the pan, stirring well.

   Time: PT3M

10. Combine Vegetables and Season

    Add salt, then return all fried vegetables to the pan. Toss gently to coat each piece evenly with the spiced oil.

    Time: PT3M

    Temperature: low

11. Jar and Rest

    Transfer the hot pickle into a sterilized glass jar, seal tightly, and let it cool to room temperature. Store in the refrigerator for at least 24 hours before serving to allow flavors to meld.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g