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
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.