Gobhi Ka Achar | Yellow Pickled Cauliflower

Cauliflower prep

1. Cut the cauliflower florets into small or medium size. Soak them in luke warm salted water for 10-15 minutes.
2. Heat water in a pot. When bubbles start appearing, add salt, turmeric, and vinegar (2 teaspoons).
3. Stir in drained cauliflower florets and blanch it for 5-8 minutes.
4. Drain them and spread on a tray to dry them for 2-3 hours. (either sundried or fan dried)

Oil prep

1. Heat mustard oil in a pan until it turns smokey.
2. Add salt, chilli powder, and turmeric. Turn off the heat.
3. Mix well and let it cool.

Spices prep

1. Roast all the spices except the mustard seeds (rai) and asfoetida (hing) for 2 minutes on low heat.
2. Stir in mustard seeds and hing. Roast for less than a minute.
3. Cool down the spice-mix.
4. Grind them into a course powder.

Assembly

1. Once the florets are dried completely. Combine florets, spices and oil altogether in a clean and dry mixing bowl.
2. Add two teaspoons of vinegar and mix well.
3. Transfer this oil-spice-cauliflower pickle into a clean, dry and sterlized glass container.
4. Keep this pickle in the sun for 2-3 days before use.
5. Spice flavoured Indian caulflower pickle is ready to serve!!