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Cauliflower Pickle

Cauliflower - 2 medium sized
Lemon - 3 or 4
Oil - 2 1/2 Tbl.sps
Salt, chilli powder - as required
fenugreek powder - 1 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida powder - little
* Fenugreek powder - Dry roast fenugreek till golden brown. Powder it in a mixie and then sieve using fine mesh.

Cut cauliflower into small flowerettes, wash well.
Keep immersed in water to which salt is added for 10 minutes. Drain water completely.
Spread it over a towel to remove excess moisture.
Heat oil in a deep curved pan, add mustard, asafoetida and then cauliflower pieces.
Fry for 2 to 3 minutes. Add salt, chillipowder and fry for another one minute.
Just before removing from fire add fenugreek powder.
Squeeze lemon juice, mix well.


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