Achari Grilled Veggies

With Dhaba Style Kachumber

This recipe is inspired by the cuisine of Punjabi and North Indian nomads. It uses five vegetables and simple masalas and the basic roasting-grilling method of cooking.

Ingredients
10 fresh water chestnuts
10 baby potatoes
10 button mushrooms
10 baby lady's finger
10 cherry tomatoes
10 satay sticks, soaked in water for 30 mins
For achari marinade
1 tbsp red chilli paste
2 tbsp mustard oil
1/2 tsp bishop seeds (ajwain)
1/2 tsp asafoetida powder
1 lemon
Himalayan salt to taste

Method
Wash and peel the water chestnut and keep aside.
Wash and par blanch the baby potatoes with skin and keep aside.
Cut the mushroom stem and wash. Dry them and keep aside.
Wash and dry lady's finger, then cut the top and bottom and make one length-wise slit and keep aside.
Wash and dry the cherry tomatoes and keep aside.
In a frying pan add mustard oil and heat well till you get a smoky mustard fragrance. Turn off the flame and add ajwain, hing and red chilli paste and sauté. Transfer this mixture to a mixing bowl and add salt and lemon juice.  
Add all vegetables and mix thoroughly, and keep aside to marinate for around 15 - 20 minutes.
Put the vegetables one-by-one on the satay sticks, such that each stick has all five veggies (as shown in the picture).
Preheat the grill and place the satay sticks. Keep turning them in between, and apply leftover marinade paste on it each time. Continue till grill marks appear on veggies while giving out the achari aroma.
Serve hot with dhaba style kachumber

For kachumber
Ingredients
50 g beetroot, julienned
50 g cabbage, julienne
50 g onion, julienned
1 tbsp fresh coriander, chopped
1 tbsp lemon juice
1/2 tsp red chilli powder
1/2 tsp cumin powder
black salt to taste

Method
In a mixing bowl, add lemon juice, red chilli powder, cumin power and black salt.
Add beetroot, cabbage, onions and fresh coriander.
Mix thoroughly and serve with grilled vegetables.
Note: Once your grilled veggies are ready then make fresh cachumber and serve.