Cauliflower Pickle
Cauliflower - 2 medium sized
Lemon - 3 or 4
Oil - 2 1/2 Tbl.sps
Salt, chilli powder - as required
fenugreek powder - 1 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida powder - little
* Fenugreek powder - Dry roast fenugreek till golden brown. Powder it in a mixie and then sieve using fine mesh.
Method:
Cut cauliflower into small flowerettes, wash well.
Keep immersed in water to which salt is added for 10 minutes. Drain water completely.
Spread it over a towel to remove excess moisture.
Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces.
Fry for 2 to 3 minutes. Add salt, chillipowder and fry for another one minute.
Just before removing from fire add fenugreek powder.
Squeeze lemon juice, mix well.
