Wash carrots and cauliflower thoroughly.

Peel the carrots and cut them into long, bite-sized sticks. Cut the cauliflower into medium-sized florets.

Bring water to a boil in a large pot. Add the carrots and cauliflower.

Blanch for 2–3 minutes until slightly softened.

Drain the vegetables immediately and spread them out on a clean cotton cloth or tray.

Sun-dry for about 2 hours, or air-dry under a fan if the sun isn't available.

Heat mustard oil in a large pan until it reaches the smoking point. Turn off the heat and let it cool slightly.

Reheat the oil over low-medium heat. Add bay leaf and cinnamon stick and sauté for a few seconds.

Add finely chopped ginger and sauté briefly until aromatic.

Add jaggery to the pan and stir continuously until it melts completely.

Mix in red chilli powder, Kashmiri chilli powder, rai, yellow mustard seeds, kalonji, black salt, and regular salt. Stir well.

Add the roasted cumin and vinegar. Mix everything thoroughly and cook the mixture for 4–5 minutes on medium-high heat, stirring continuously.

Add the sun-dried carrots and cauliflower to the pan.

Mix well to coat the vegetables evenly with the syrup.

Cook for about 8–10 minutes until the syrup slightly thickens.

Transfer the pickle into a dry, clean glass bowl and allow it to cool completely at room temperature.

Once cooled, bottle the pickle in a clean, airtight jar.