Take a medium size cauliflower and cut into medium size florets. Then add hot water into the cauliflower florets and then again wash it with normal water.

Now take them and dry under the sun for 20 to 30 mins.

Now take a steel container and add a lemon size tamarind to extract the pulp. Now add hot water and soak it for 20 to 30 mins. Now extract the pulp and keep it aside.

Take a wok and add 1 tbsp black mustard seeds and1 tsp fenugreek seeds. Sauté both the ingredients for a few minutes. Let it cool down for a few minutes.

In the wok take half cup oil and heat it. Then add the dried cauliflower into it. Stir it for 5 mins. Do not over cook it. Keep it aside.

Add 1 tsp black mustard seeds into the remaining oil in the wok along with two dry red chilies. Then sauté it for a few minutes.

Now add ½ tsp asafoetida and 4 garlic cloves into it. Then sauté it for a few minutes.

Now add the tamarind pulp into it and in the medium flame cook it for a few minutes.

Now add ½ tbsp turmeric powder into the mixture, ½ cup red chili powder, 1/4th cup salt and add the spice mixture into it. Then mix everything well.

Now add the cauliflower into the mixture and mix everything very well.

Now transfer the florets into a glass bowl and leave it for 24 hrs.

Next morning you can see the color change and the oil is floating over the cauliflower. Cauliflower pickle is ready. Store it in a glass jar. This will remain fresh for 2 months.