Ingredients:
Cauliflower - 1 kg
Lemons - 12
Salt - 1 cup
Red Chilli powder - 1 cup
Gingely oil - 1/4 kg
Fenugreek Powder - 1 tbsp
Garlic Cloves - 20
Mustard Seeds - 1/2 tsp
Dry red Chillies - 4 (chopped)
Curry leaves
Method:
Cauliflower - 1 kg
Lemons - 12
Salt - 1 cup
Red Chilli powder - 1 cup
Gingely oil - 1/4 kg
Fenugreek Powder - 1 tbsp
Garlic Cloves - 20
Mustard Seeds - 1/2 tsp
Dry red Chillies - 4 (chopped)
Curry leaves
Method:
- Remove stems and take only florets. Wash in salted water and dry them in cloth.
- Squeeze juice from lemons then add salt, red chilli powder, fenu greek powder, crushed garlic (half), mix well.
- Add dried cauliflower and mix well.
- Heat oil in kadai, add dry red chillies,remaining garlic, mustard and curry leaves and fry till mustard crackles.
- Warm and Pour this on pickle and mix well.
- Store in glass dry jar and keep aside for one day then use it.
- Store it for 10 - 15 days.
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