Ingredients:

• Cauliflower- 300 g
• Roasted (dry) and powdered Fenugreek – 1.5 tbsp
• Red Chilli powder – 1.5 tbsp
• Salt – 1.5 tbsp
• Hing – 1/2 tbsp
• Oil – 200 g
• Lemon juice – 1 cup
• Mustard – 1 tsp
• Turmeric – 1/2 tbsp

Method:

1. Cut cauliflower into small florets, wash and dry.
2. Heat oil in a kadhai, add mustard seeds and switch off the stove after the seeds have spluttered. Let the oil cool down a little.
3. Add hing, turmeric and chilli powder.
4. Take a mixing bowl. Add lemon juice, cauliflower, fenugreek powder and the oil with masala. Mix well.
5. The pickle is ready to be served after 3 hours.

Recipe courtesy of Rajyalakshmi