Cooked - Cauliflower Pickle Recipe | Cauliflower Avakaya Recipe

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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))

Clean the cauliflower and cut the florets to the desired size.
Soak thoroughly in salted Luke warm water for 10 mins.
Wash them under fresh running water, drain and set aside. If you have a chance to sun dry, do it for 3 to 4 hours. If you cannot sun dry, then dry them on a cotton cloth and fan dry or leave it for over night
Make sure there is no water in the florets, else the oil might splash on to you while frying.
Heat the desired amount of oil in a wide pan, once it is smoky hot, add cauliflower and fry them either deep fry or sauté in little oil just for 2 to 3 mins on a medium high flame. This is done to remove excess moisture from florets and increase the shelf life. Do not over fry the cauliflower, they must be crunchy after they are sauted or fried. So 2 to 3 mins of frying is good enough
Drain the oil and keep the florets for cooling. Do not leave the cauliflower in the oil else they will turn very soft, since it will continue to cook as the oil is hot.
Dry roast fenugreek seeds till you get a nice aroma. Do not burn them. Set this aside to cool.
Powder fenugreek seeds and mustard seeds.
In a wide utensil, put back the fried cauliflower and pour the oil (you can use deep fried oil)
Add the mustard and fenugreek powder, red chili powder, salt, turmeric, crushed garlic if using. Pour the lemon juice all over.
Mix everything well. Your pickle is ready, you can bottle it in a clean dry jar.
Stays good for about a month in refrigerator.
Serve cauliflower pickle with rice and ghee.