Cauliflower Carrot Avakaya (Cauliflower Carrot Pickle)

Ingredients:

Cauliflower florets - 2 1/2 cups

Carrot slices - 1 1/2 cup

Green chilly slices - 1/3 cup

Mustard seeds powder - 1 cup

Fenugreek seeds - 3 tbsp

Red chilly powder - 1 cup

Salt - 3/4 cup

Oil - 1/2 cup

Lemon (large) - 1

Garlic pods - 1/2 cup

Procedure:

1. Take a large mixing bowl, add mustard seeds powder, red chilly powder, salt and mix well.
2. Wash all the cauliflower florets, carrot pieces and dry them.
3. Now take a pan, heat oil and add chopped carrots and cauliflower florets one after other.
4. Fry them just only for 1-2 min (pieces should retain their crispness and should not turn soft).
5. Remove all the pieces from oil and set them aside.
6. Take a large bowl, add fried carrot and cauliflower pieces, all powder mixture (prepared in first step), mustard seeds, garlic pods (outer layer peeled), oil and mix well.
7. Finally squeeze lemon juice and stir all the contents. Set pickle aside for 2-3 days so that the pieces will be well marinated.

TIP: Adjust salt and oil according to your taste. Refrigerate the pickle after 3 days, so that the pickle remains fresh for long time.