Cauliflower Pacchadi

Course : Curry
Serves: 1
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500 gram cauliflower
2 tablespoons red chile powder
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 cup oil
1/2 cup lemon juice
6 cloves garlic
7 medium curry leaves
1 teaspoon salt -- to taste

Preparation / Directions:

Cut cauliflower into large florets and wash thoroughly. Let them dry until all the water evaporates. When the pieces are dry cut them into very small pieces and keep aside. In a small skillet fry fenugreek seeds on low heat until they change color. (You need not add oil in the skillet). Make into a fine powder mustard seeds and the above fenugreek seeds. In a pot add chile powder, the above powder, lemon juice, garlic paste, oil, salt and curry leaves. Mix well and now add the chopped cauliflower and mix thoroughly. Cover and keep aside for three days. Stir the contents of the pot once everyday. It is ready to be eaten on the third day. Stored in a refrigerator, it can stay well up to 10 days.

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