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.
Add hing, turmeric and chilli powder.
Take a mixing bowl. Add lemon juice, cauliflower, fenugreek powder and the oil with masala. Mix well.
The pickle is ready to be served after 3 hours.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.