Achari Gobhi

Cauliflower cooked in achari masala has a similar flavour to a pickle. Who doesn't like pickle.
The main ingredients to get the flavour of Indian Pickle are Kalonji, cumin seeds, fennel seeds, Mustard seeds and fenugreek seeds.
Also the secret is cooking it in the mustard oil.

Ingredients:

• Cauliflower - 1 ( cut into medium sized florets )
• Kalonji Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Mustard Seeds - 1/2 tsp
• Fennel Seeds - 1/2 tsp
• Fenugreek Seeds - 1/4 tsp
• Red Chili Powder - to taste
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Lemon Juice - 1 tbsp
• Mustard Oil - 3 tbsp
• Green Chili - 1-2
• Chopped Cilantro - for garnish

Directions:

• Heat oil in a wide bottom pan and add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and kalonji. Let them sizzle.
• Add slit green chillies and turmeric powder.
• Add cauliflower florets, salt and chili powder and give it a good mix till all the florets are nicely coated.
• Add very little water, say 2-3 tbsp , and cook covered on slow heat, mixing in between.
• Cook till the cauliflower is tender and the water is all evaporated.
• Add lemon juice and cook for another 2 minutes and turn off the heat.
• Do not overcook, the cauliflower will turn mushy .
• Garnish with chopped cilantro.

Tip :  You can also add 1 tbsp of pickle paste to the curry for a stronger pickle flavour.