Cauliflower Pickle Recipe | Cauliflower Avakaya Recipe | Gobi ka Achar

Ingredients

• 3 cups Cauliflower Medium sized, florets
• 1 ½ tbsps Mustard seeds
• ½ tbsp Fenugreek seeds / menthulu / menthya
• 3 to 4 lemons medium sized, (extract the juice) (adjust to suit your taste)
• 90 ml Red chili powder (I used MTR brand, adjust to suit your taste)
• 150 to 200 ml peanut oil or sesame oil (adjust. I like to use more oil as it adds taste to the gravy)
• ¼ tsp Turmeric powder
• Salt to taste
• 10 Garlic cloves (optional, I did not use, but adds great flavor, crush them slightly and use)

Steps

1. Clean the cauliflower and cut the florets to your desired size.
2. Soak thoroughly in salted lukewarm water for 10 mins.
3. Wash under fresh running water, drain and set aside. Sun-dry for 3 to 4 hours if possible; otherwise dry on a cotton cloth and fan-dry or leave overnight.
4. Make sure no water remains in the florets, as it could make the oil splash onto you during frying.
5. In a wide pan, heat your desired amount of oil until smoky hot. Add cauliflower and either deep-fry or sauté in a little oil for just 2 to 3 mins over medium-high heat, removing excess moisture to increase shelf life. Do not over-fry: the florets must remain crunchy after frying or sautéing, so 2 to 3 mins is enough.
6. Drain away the oil and leave the florets to cool. Do not leave them in the oil, as the hot oil keeps cooking them and makes them very soft.
7. Dry-roast fenugreek seeds until aromatic without burning, then set aside to cool.
8. Grind the fenugreek and mustard seeds to powder.
9. Return the fried cauliflower to a wide utensil and pour in oil; the deep-frying oil can be used.
10. Add mustard-fenugreek powder, red chili powder, salt, turmeric and crushed garlic if using. Pour lemon juice all over.
11. Mix thoroughly; the pickle is ready and can be bottled in a clean, dry jar.
12. Refrigerated, the pickle stays good for about a month.
13. Serve the cauliflower pickle with rice and ghee.