Name: Goan Balchao or Balshov recipe by Prema Vaidyanthan at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Carrot - 1 (small) cut into roundels; Radish - 1 (small) cut into sticks; Lotus roots - 1/2 cup cut into wedges; Raw Mango - 1/4 cup cut into half slices; Brinjal - 1 (medium) cut into long pieces; Mushrooms - 1/2 cup soaked in water, drained and chopped roughly. I used dry mushrooms.; Cherry tomatoes - 1/2 cup sliced into two; To Grind : Garlic - 4-5 pods; Ginger - 1 inch piece; Long red chilies - (dry) 8-10 pieces; Cinnamon - 1 inch stick; Elaichi - 2 pods; Clove - 2; Mustard seeds - 1 teaspoon; Sugar - 1-2 teaspoon; Vinegar - 2 tablespoon; Salt to taste

ABOUT Goan Balchao or Balshov RECIPE

A pickle native to Goa. I am presenting my take on Balshov, here. I just combined a few left over veggies which just can be cooked together any other way..

Ingredients Serving: 10

Carrot - 1 (small) cut into roundels
Radish - 1 (small) cut into sticks
Lotus roots - 1/2 cup cut into wedges
Raw Mango - 1/4 cup cut into half slices
Brinjal - 1 (medium) cut into long pieces
Mushrooms - 1/2 cup soaked in water, drained and chopped roughly. I used dry mushrooms.
Cherry tomatoes - 1/2 cup sliced into two
To Grind : Garlic - 4-5 pods
Ginger - 1 inch piece
Long red chilies - (dry) 8-10 pieces
Cinnamon - 1 inch stick
Elaichi - 2 pods
Clove - 2
Mustard seeds - 1 teaspoon
Sugar - 1-2 teaspoon
Vinegar - 2 tablespoon
Salt to taste

Instructions

Soak 'to grind' ingredients in Vinegar ( mentioned in the list) for 15-20 minutes. Grind to a smooth paste.
Heat oil in a pan, add tomatoes, sauté till mushy, Add paste. Saute well.
Add salt and remaining vegetables, sauté till 50% cooked. Add a cup of water, cover and cook till vegetables are 75% done, stirring in-between.
Cool to room temperature and store in air-tight containers. Tastes good with curd rice too.

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