Cauliflower pickle

Chop the cauliflower finely

You can also use the food processor to do this easily

Bring water to boil in a sauce pan

Add salt and drop the florets in it

Drain the water completely after 30 seconds

This will kill any small bugs that may be between the florets

Dry the florets completely

Take the florets in a bowl

Add salt, turmeric powder, red chili powder with this and mix together

In a kadai dry roast 1 tsp of cumin seeds, fenugreek seeds and 1 tsp of mustard seeds

Cool the mixture, grind it to make a fine power and add it to the cauliflower mixture

I always have roasted cumin powder, fenugreek powder and mustard powder on hand

So I just add about 1/4 tsp of each powder directly to the mixture

Squeeze some fresh lemon juice over the mixture and mix once again

You can also use bottled lemon concentrate or white vinegar instead

Heat oil in a small pan, add the remaining mustard seeds

When it splatters, add the curry leaves and a pinch of asafoetida

Sesame oil tastes best for any pickle

Add this to the cauliflower mixture

Cover with a lid

Let this soak for 24 hours or at least for 3 hours before serving