Medium sized cauliflower head - 1
Cumin seeds - 2 tsp
Mustard seeds - 2 tsp
Lemon juice - 2 -3 tblsp
turmeric powder - 1/2 tsp
Chilli powder - 3-5 tsp
Asaefoetida - a pinch
oil - 5 tsp
Curry leaves - 2 string
Fenugreek seeds - 1/2 tsp
salt - to taste
1.Chop the cauliflower finely.
2.Add salt, turmeric, chilli powder ,lemon juice and mix together with it.
3.In a kadai dry roast 1 spoon of cumin seeds,fenugreek seeds and 1 spoon of mustard seeds. Cool the mixture, grind it to make a fine power and add it to the cauliflower/ carrot mixture.
4.Heat oil in a pan, add the remaining mustard seeds. When it splatters, add remaining cumin seeds and curry leaves .
5.Add this to the cauliflower/ carrot mixture along with a pinch of asaefoetida. Let this soak for 24 hours before serving. 6. The pickle is ready
This Article is Posted on 13 Apr 2015 in Food Section and Indian Recipes