1/2 medium cauliflower, separated into
tablespoons black mustard seeds,
2 tablespoons crushed garlic,
1 tablespoon turmeric powder,
Optional (sliced green chillies according
10 tablespoons of vegetable oil
(preferably mustard oil),
2 large onions finely chopped,
2 tablespoons white vinegar,
Salt to taste.
Please note that all spoonful measures are flush spoonfuls.
Drop vegetables in hot
boiling salted water and blanch until slightly cooked but still crisp.
Remove from water, drain and allow to dry out.
Blend mustard seeds,
turmeric powder with garlic and a little water.
Heat oil, fry onion
until transparent. Add the mustard/garlic/turmeric paste and some
salt. Stir fry for one minute until cooked.
Add vegetables and
green chillies, mix well until well coated. Remove from heat.
Allow to cool and stir
in the vinegar.
Place in dry jars and
store in refrigerator.
Enjoy as an appetiser
or in white bread rolls.
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