Wash the cauliflower and carrot thoroughly with water.
Leave them for 15 minutes in a vegetable basket to drain out the excess water on their outer body.
Cut them into small pieces.
Place a cotton cloth on a flat dish and spread the small pieces of cauliflower and carrot.
Keep them under sun for 2 hours to evaporate the moisture from their skin.
In a pan dry roast 1 tbsp cumin seeds, aniseed, fenugreek seeds.
Make a powder of them.
To make tadka: heat mustard oil and add 1/4 tsp cumin seeds, mustard seeds, whole dry red chillies, asafoetida.
When they release their nice aroma turn off the gas and allow to cool completely.
In a mixing bowl add the cauliflower and carrot pieces.
Add red chilli powder, turmeric powder, salt, roasted masala powder.
Add chat masala powder and mustard powder.
Add completely cool tadka and lemon juice.
Mix them and keep covered the rest of day.
Next day put it into a sterilized glass jar and keep under the sun for 7 consequative days.
After 7 days you can consume it for 3-4 months.
Never use wet spoon or hand to take out the pickle from the jar.