Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Large | Cauliflower | |
| 3 | Medium | Chillies Green | Sliced |
| 1, 1/2 | Teaspoon | Salt | |
| 1, 1/2 | Teaspoon | Mustard Seed | coarsely ground |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 1 | Teaspoon | Fennel - Saunf | coarsely ground |
| 1/4 | Teaspoon | Turmeric Powder | |
| 1/8 | Teaspoon | Asafetida (Hing) | |
| 1 | Tablespoon | Lemon Juice | |
| 3 | Tablespoon | Mustard Oil | or Olive Oil |
Method
1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
4. Pickle can be refrigerated for about one week
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