Cauliflower Pickle

Ingetdients :

Medium size Cauliflower chopped into medium size Pieces

3 Tsp of Mustard seeds(devided)

1 Tsp of Cumin seeds

1 tsp of Ffenugreek/Asafpetoda/Menti seeds

2 big size Lemons or 5-6 tsp of vineger or Tamarind approx 30 grams for sour

1/4 cup of Red Chilli Power

10 Garlic cloves

Less than 1/4 cuup of salt or as required

6 tbs of Oil for fry  Cauliflower Pieces

Note : If yoy fry Cauliflower Pieces in oil, it will be good for up to 4 months. If not , good for up to 2 weeks. Some items i will fry and some times din't When I fry caulifloewer  Pieces I use Lemon juice,if not, I use for tamarind paste in califlower pickle for sort. But both methods gives you  good taste.

Prepation Method : 

1.Take 2 tsp of mustard seeds and 1 tsp of Ffnugreek. then grind and make powder and keep aside.

2. Cut Cauliflower into medium size pieces

3. If Cauliflower pieces do not fry in oil.

4. Soak tamarind for 20 minutes in a bowl.

5. Them squeeze takarind and make paste.

6.Heat curry bowl on medium heat, add tamarind pulp anf boil it until tamarind become soft paste(about 15 mimtes), let it cool.

7. Add this tamarind paste into Cauliflower pieces.

8. If Cauliflower pieces fry in oil.

9. Fry Cauliflower pieces in oil until lite brown and remove from oil and keep in a bowl.

10.Then add Lemon juice and Add red chilli powder,salt,mustard powder,fenugreek powder.and crushed garlic cloves in to cauliflower pieces, and mix well.

11. Keep this pickle in a jar.

*  If you do not fry  Cauliflower pieces, Prepare tempering/talimpu/tadka as below.

* Heat oil in a pan medium heat.

* Add red chillies , cuiin seeds,mustard deeds,corionder seeds and curry Leaves.

* Add Cauliflower pickel, mix well and remove from stove.

1 comment:

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