Chopped Cauliflower - 3cup
Turmeric Powder - 1tsp
Red Chili Powder - 1 cup
Roasted Mustard Seed Powder - 1tsp
Roasted Methi Seed Powder - 1tsp
Salt -1 cup
Tamarind Paste - 1 cup
Seasoning:
Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp
Cumin / Jeera - 1/2 tsp
Curry leaves: 6
Chana dal - 2tsp
Red chili - 5
garlic - 10 cloves
Asifotida
Oil: 1cup
Method:
Prepare seasoning and keep it aside and let it cool
Cut cauliflower by hand or by using knife.
Mix chili powder, tamarind paste, salt, Mustard Seed Powder, Methi Seed Powde, turmeric powder to chopped Cauliflower then add seasoning. let it settle for a day,
Serve with Rice.
This Cauliflower Pickle can be stored for few weeks.
Method to prepare Tamarind paste:
Take out the pulp by squeezing soaked tamarind. then boil it until it gets thick. around 15 to 20 min.
Chana dal - 2tsp
Red chili - 5
garlic - 10 cloves
Asifotida
Oil: 1cup
Method:
Prepare seasoning and keep it aside and let it cool
Cut cauliflower by hand or by using knife.
Mix chili powder, tamarind paste, salt, Mustard Seed Powder, Methi Seed Powde, turmeric powder to chopped Cauliflower then add seasoning. let it settle for a day,
Serve with Rice.
This Cauliflower Pickle can be stored for few weeks.
Method to prepare Tamarind paste:
Take out the pulp by squeezing soaked tamarind. then boil it until it gets thick. around 15 to 20 min.
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