Ingredients:

• 400 g – Cauliflower (after removing large stalks)
• 150 g – Red Chilli powder
• 25 g – Haldi
• 100 g – salt
• 12 Garlic Cloves (husk removed)
• 200 g – gingelly oil
• 20 g – Methi seeds
• 30 g – Mustard Seeds
• 1/8 tsp – Hing
• 4 tbsp – juice from Lime

Method:

1. Dry fry methi seeds and mustard separately, powder them.
2. Wash cauliflower florets in plenty of salted water to remove grime and insects.
3. Wipe with a clean cloth and dry them under shade for 5 to 6 hours, keep them aside,
4. Heat oil, add garlic, cloves, hing, saute for 1/2 mins
5. Add cauliflower florets and saute for 1 min (no frying).
6. Remove from fire and cool.
7. Mix all masalas in a small bowl and add this to the cauliflower
8. Mix well and sprinkle lime juice over the pickle
9. Mix thoroughly and bottle. Can be used after 24 hours.

Recipe courtesy of Uma Devi Ramachandra