Cut cauliflower into small pieces, cut the carrots in small long cuts, crush the garlic with back of a spoon
Heat the mastard oil and turn off the flame
Add mastard seeds, fenugreek, turmeric, salt, red chilli powder, fennel and mix well in oil
Dried out all the vegitables and put them in mastard and spices mix
Mix well.
Keep this in a jar and keep in sunlight for 5-6 days or until peas are properly cooked
Adjust the salt and chillies as per taste
Ready to be eaten with paranthas and khichdi
Note- this pickle is of less oil. Csuliflowers, carrots should covered with mastard seeds and oil
