Slice
turnips into 1/4-inch discs. Quarter carrots lengthwise and
cut cauliflower into 2 inch pieces. Boil water in a large
saucepan, add all the vegetables and cook for 5 minutes to
soften. Drain off the water and spread on a clean towel to
dry.
Wipe
off excess water. Grind garlic, ginger and onions together
to a paste. Heat oil and fry the paste, add remaining spices
and salt and fry till the oil floats to the top. Cool and
add vegetables. Shake the vessel to mix well.
Put in
a large jar and keep in the sun for 2-3 days till vegetables
turn a little sour. Shake the bottle well every day. Heat
vinegar with jagger and boil.
Cool
and add to the vegetables. Place jar in the sun for another
2 days till well-blended and tender.
