Ingredients
| cauliflower florets | 1 cup |
| red chillie powder | 5 spoons |
| salt | 3 spoons |
| fenugreek powder | 1/2 spoon |
| mustard seeds powder | 1 spoon |
| garlic cloves | 20 |
| turmeric | 1 spoon |
| oil | 2 cups |
| tamarind | 4 flakes |
Method
cut cauliflower florets into medium size pieces.spread on a cotton cloth and dry for 30 minutes.
do not wash cauliflower with water.
add 1/2 cup of water in tamarind flakes and boil it.when water is started to boil , continue to boil for 5 minutes. and put off the flame.keep it to cool.
1.roast fenugreek seeds and make a fine powder
2.mustard seeds also make a fine powder.do not roast mustard seeds.
3. take crystal salt and make a fine powder in mixie jar.
4.garlic cloves also make a fine paste
5.take all powders and garlic paste in a mixing bowl add red chillie powder and turmeric and mix all very well.
6.extract tamarind juice from boiled tamarind flakes.do not add normal water(not boiled water).
7.if you add normal water with out boiling they can spoil the pickle.
8.in any pickle preparation use only boiled water.
9. mix all very well .taste it if salt and spiciness is enough or not.
10.if not add salt and red chilli powder.
11.then add cauliflower florates and mix all very well.
12.finally add oil and mix well.kept in tight container.
13.better to keep in fridge for 6 months.
