Gobi Ka Achar|Cauliflower pickle recipe
Gobi Ka Achar-Cauliflower pickle is really spicy and tangy to eat. I tried to prepare it same way as my grandma used to make it.
Ingredients
- Cauliflower – 1
- Salt – 2 tsp
- Mustard oil – ½ cup
- White vinegar – 2 tbsp
- Salt – 2 tsp
- Mustard powder – 2 tsp (coarsely ground)
- Fennel seeds – 2 tsp (coarsely ground)
- Asafoetida – 1 pinch
- Turmeric powder – 1 tsp
- Red chili powder – 1 tsp
- Fenugreek powder – 1 tsp (coarsely ground)
Instructions
Floret the cauliflower for making the pickle first. For this, remove the stalk and make small size florets from the cauliflower.
Add 2 tsp salt in to the water now put the florets in this water and let them remain drenched for 10 minutes.
After 10 minutes, drain the florets from water and rinse them well with plain water.
Now start the blanch process, heat water in a vessel. When the water starts simmering, pour the florets into it. Cover and let them simmer for 3 minutes.
After few minutes, turn off the flame. Drain out the florets in a sieve placed above a vessel so that extra water drains out to it.
Next step is to take a clean cotton cloth and spread out the florets over it. Keep them under sunlight for 2 hours.
Once the florets are dried well, start the pickle process. For this, heat some mustard oil in a wok and on the other side take a bowl and drop the florets to it. When the oil reaches smoky point turn off the flame and let it cool down a little.
Add salt, coarsely ground mustard powder, coarsely ground fennel seeds, coarsely ground fenugreek seeds, red chilly powder, turmeric powder, asafoetifa and vinegar. After mixing all the spices, pour the mustard oil to it and now mix everything really well.
Gobi Ka Achar-Cauliflower pickle is now ready. You can have it right now but the real taste comes after three days when all the spices are absorbed by the cauliflower florets. Store the pickle in air tight container and stir after every two days.
 |  |
 |  |
Gobi Ka Achar|Cauliflower pickle recipe
Gobi Ka Achar|Cauliflower pickle is really spicy and tangy to eat. I tried to prepare it same way as my grandma used to make it.
- Cauliflower – 1,Salt – 2 tsp,Mustard oil – ½ cup,White vinegar – 2 tbsp,Salt – 2 ts,pMustard powder – 2 tsp (coarsely ground),Fennel seeds – 2 tsp (coarsely ground),Asafoetida – 1 pinch,Turmeric powder – 1 tsp,Red chili powder – 1 tsp,Fenugreek powder – 1 tsp (coarsely ground)
Floret the cauliflower for making the pickle first. For this, remove the stalk and make small size florets from the cauliflower.
Add 2 tsp salt in to the water now put the florets in this water and let them remain drenched for 10 minutes.
After 10 minutes, drain the florets from water and rinse them well with plain water.
Now start the blanch process, heat water in a vessel. When the water starts simmering, pour the florets into it. Cover and let them simmer for 3 minutes.
After few minutes, turn off the flame. Drain out the florets in a sieve placed above a vessel so that extra water drains out to it.
Next step is to take a clean cotton cloth and spread out the florets over it. Keep them under sunlight for 2 hours.
Once the florets are dried well, start the pickle process. For this, heat some mustard oil in a wok and on the other side take a bowl and drop the florets to it. When the oil reaches smoky point turn off the flame and let it cool down a little.
Add salt, coarsely ground mustard powder, coarsely ground fennel seeds, coarsely ground fenugreek seeds, red chilly powder, turmeric powder, asafoetifa and vinegar. After mixing all the spices, pour the mustard oil to it and now mix everything really well.
Gobi Ka Achar|Cauliflower pickle is now ready. You can have it right now but the real taste comes after three days when all the spices are absorbed by the cauliflower florets. Store the pickle in air tight container and stir after every two days.
Hindustanisakhisaheli 