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

How to Make Cauliflower Garlic Pickle

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