Achari Gobi (Cauliflower With Pickle Spices)

Cut the cauliflower into equal pieces. Wash them properly under running water.

Take a pan and roast the ingredients, red chilli, mustard seeds, fenugreek seeds, nigella seeds and fennel seeds on a low flame until the strong aroma is released. Keep it aside and let it cool, once cooled grind these ingredients to a fine powder base.

Next mix in the lemon juice into the spice mixture and keep this aside.

Heat oil in a pan, once it is hot add the cumin seeds and let it crackle. Once they crackle, add in the ginger garlic paste and onions. Let it cook till the onions are soft and the raw smell of the ginger garlic disappears. Then turn the flame low.

Take a separate bowl and mix in the yogurt along with the ingredients, turmeric, coriander powder, red chilli powder and sugar. Next put this mixture in the pan and let it cook by covering it for 5 minutes.

After the 5 minutes time period, add in the grinded pickled mix. Cook this for 2 minutes by covering it, until the sauce thickens.

In a separate pan add 1 tablespoon oil, once it is heated add in the cauliflower pieces and saute this for 10 minutes on a medium flame. Also add in a pinch of salt and let it cook until they turn light brown in colour. Once cooked, take them out and keep in a paper towel to drain the excessive oil.

Finally put in the cooked cauliflower pieces into the yogurt sauce spice mixture. Cook it for 2 minutes by covering it. The spices must coat all the cauliflower pieces properly.

Serve hot with a garnish of chopped coriander leaves.