We came to US last week to stay with our daughter for a while. Since both of them love pickles, I started with their favorite cauliflower pickle. Usually I make no-oil, no-masala version cauliflower pickle, it is very healthy as it does not involve even a drop of oil. This time, I wanted to try my mother and grand mother’s version with the pickle masala (mustard, methi are fried and powdered).
On the first day, I made it with a cup of cauliflower and it got over in one meal. So I made another big batch next day. The pickle masala gives a very nice taste to it. It remains good for couple of weeks when stored in refrigerator. It can be eaten on the same day, but for better taste, let it rest for one day. Finish it off while the cauliflower pieces are still crunchy.
5 cups cauliflower cut into small pieces
4 tbl spns red chilli powder
1/2 cup lemon/lime juice
2 tea spn oil
4 tea spns mustard seeds
1/2 tea spn fenugreek(methi) seeds
1/2 tea spn asafoetida
1/2 tea spn turmeric powder
Wash the cauliflower pieces and spread them on a paper. When the pieces get dried , mix them with salt and lime juice. Keep them aside for 2-3hrs.
Heat oil, add mustard seeds, fenugreek and asafoetida. When mustard pops up, take off the heat, powder them. When the pan is still hot, add red chilli powder and turmeric(do not heat the pan, this step lightly warms up the powders and also soaks any oil used for frying mustard). Stir it few moments.
Add the powders to cauliflower pieces. Mix well.
Preparation time : 30mins