Wash cauliflower stems thoroughly. Pat dry with tissue paper or towel.
Peel stems using peeler and cut into fine julienne. .
Add salt and turmeric. Rub it well on stems. Keep aside for 15 minutes.
In a saucepan or Tadka pan, heat oil. Add crushed mustard seeds. Let it splutter.
Add finely chopped garlic. Cook until light brown and crispy. Switch off the gas. Immediately add asafoetida, fenugreek seeds powder and red chili powder. Mix well. Let it cool.
Pour prepared tadka on marinated stems. If needed add more salt and red chili powder.
Mix well. Transfer into airtight container and store in the refrigerator.
It will remain in good condition for a month if refrigerated and handled properly.
