Cauliflower pickle

Tangy, hot spicy  pickle with hot parathas or child curd rice yummm mouth watering isn't it. Most of the Indians will start their meal with pickle specialy in Andhra. In Andhra we make a large variety of pickles with almost all vegetables of course with non-vegetarian too. I first tasted this pickle in my Aunts place. From long time this recipe was in my draft almost from 2 years but the picture is new:). This pickle will not stay for long out side hardly it will stay for 1 week  so you have to keep this in the fridge.

INGREDIENTS:--
Cauliflower --- 1 medium size flower
Red chilli powder --- 3/4 cup
Garlic paste  --- 1 tea sp
Garlic cloves  --- 10 to 15
Salt --  - 1/3 cup
Mustard seeds --- 1/4 cup
Fenugreek seeds --- 1 tea sp
Turmeric powder  -- 1/2 tea sp
Oil    ----- 1 cup that is nearly 120ml.
Mustard seeds  ----- 1 tea sp
METHOD:--
1. Break cauliflower in to small florets.Dip them in warm water for two minutes, drain and pat them with a clean kitchen towel and spread florets to dry.Make sure that there is no moisture in the florets.
2. Dry roast 1/4 cup mustard seeds, one tea sp of fenugreek seed, grind them in to a fine powder set a side.
3.Take 3/4 cup red chilli powder, turmeric powder,  mustard and fenugreek powder, garlic paste, garlic cloves, salt 1/3 cup, mix well to combine every thing.
4.  Add cauliflorets to this spice mixture and mix well to cost the spice mixture on the florets.
5. Add 1 cup lemon juice mix well and set a side.
6. Heat oil in a pan add mustard seeds let them splutter then add this to cauliflower mixture mix well.
Pour this cauliflower pickle in to a dry, clean jar and seal the jar, leave the pickle for over night or eight hours.
Serve this spicy pickle with parathas, rice, idli, dosa or any thing you like