Gobhi ka Achar (Cauliflower Pickle)

Ingredients:

Gobhi (Cauliflower), cut into florets – 1 kg
Rai (mustard seeds)– 2 tsp
Saunf – 1.5 tsp (1 tsp for grinding into masala and ½ tsp for tempering)
Jeera – 1 tsp
Coriander seeds  – 1 tsp
Kalonji – 1 tsp (1/2 tsp for grinding into masala and ½ tsp for tempering)
Methi seeds (Fenugreek seeds)– ½ tsp
Ajwain – ½ tsp
Red chillies dry – 7-8 nos.
Kashmiri red chilli powder – 1 tsp
Turmeric powder-1 tsp
Hing – ½ tsp
Mustard oil – 200 ml
White Vinegar – 2 tsp
Salt – to taste

Method:

Take the cauliflower florets in a pan, add enough water to soak them, add ½ tsp salt and ½ tsp turmeric powder and boil for around  8-10 minutes. The cauliflower should become little tender but not too soft. Remove from water and dry in the sun for at least 4-5 hours, preferably for a day.

Take a heavy bottom pan and add the methidana, jeera, coriander seeds, dry red chillies and 1 tsp saunf. Roast the masalas on a low flame for about 5 minutes. Then add rai, ajwain and  1/2 tsp kalonji. Roast lightly for a minute and turn off the gas. Do not roast the masalas for long, roast them only until they become crunchy. Cool the masalas. Add hing. Grind the masala mixture coarsely.

Heat mustard oil in a pan until it smokes. Turn the gas off and once the oil is little cooler, add 1/2 tsp each of saunf and kalonji. Add Kashmiri red chilli powder and 1/2 tsp turmeric powder. Add the ground pickle masala. Then add the dried cauliflower.  Add salt and vinegar and mix well. Salt and vinegar both act as preservatives. Vinegar also gives sourness to the pickle.

Cool the pickle and fill it in a bottle. Cover with a muslin cloth and keep in the sun for 2-3 days. Gobhi ka achar is ready.