Cauliflower Avakaya /Pickle
- Cauliflower -1 Medium ( Fresh n crunchy )
- Water - 1/2 liter
- Salt - 2 to 3 tsp
- Oil to Deep fry cauliflower as required
For Pickle Masala
- Oil -1/2 cup
- Mustard Seeds - 1-1/2 tbsp
- Methi /Fenugreek seeds -1/2 tbsp
- Crystal Hing /Asafoetida - Green pea size, 2
- Red Chilly Powder - 1 tblsp ( adjust as per spice )
- Turmeric Powder-1/4 th tsp
- Lemon Juice -1 tblsp ( adjust as per sourness )
- Salt to taste
Wash the fresh n crunchy cauliflower , remove the florets , not too big nor too small ..just medium bite able chunks .
In a huge vessel boil 1/2 lt water , switch off , add salt n then add the cauliflower florets ..Keep covered so for 1/2 an hour . Remove n wash in water .. Sun dry them for about 4 to 5 hours ..If not then fan dry them spreading on cotton cloth..see to it that no moisture retains n its completely dry .
Heat oil in a kadai n deep fry the sun dried cauliflower florets few at a time .. retain the crunchiness of the florets .. remove on tissue paper ..if at all dont want to deep fry ..then take little oil n shallow fry ..
Dry roast methi seeds n crystal hing , cool n powder these both along with mustard seeds ..
In a Porcelain bowl or glass bowl , add the fried cauliflower florets, ground powder, chilly powder, turmeric powder, salt ,Lime juice n mix well .. add the oil n mix well again .. can use the same oil in which the cauliflower florets was deep fried ..
Note : adjust spices according to ones taste .. Add more oil as this pickle does not have long shelf life .. Make sure the mixie jar is dry .., if possible sun dry the jar too . This pickle remains for about 20 days to one month if refrigerated n done properly . .