This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.
Ingredients: 3 cups cauliflower and/or carrot (cut into small pieces) 2 tea spn chili powder 1 tbl spn lemon juice 1/2 inch piece asafoetida(hingu) or 1/4th tea spn powder 2 tea spns ginger(cut into small pieces) 1 tea spn green chilies(cut into small pieces) Salt As per taste
Method: Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.
Serves : 6 Preparation time : 15min
Ingredients: 2 cups cauliflower cut into pieces 8-10 strands coriander leaves 1/2 tea spn ginger pieces 1/2 tea spn garlic pieces 1/2 cup onion 3-4 cloves(optional) 1 inch cinnamon(optional) Oil / Ghee 3-4 green chilies Salt As per taste
Method: Grind coriander leaves, ginger, garlic and green chillies. Heat oil and add cloves, cinnamon. Add onion and fry till brown. Add the ground mixture for 1 min. Then add cauliflower pieces and salt. Add water sufficient to cook cauliflower. Cook in a closed pan. Cook till no water remains and cauliflower is done. Serve hot.
Serves : 5 Preparation time : 30min
