PREPARATION

1. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons fenugreek seeds, 1/4 teaspoon asafoetida, 1 teaspoon carom seeds and stir well.
2. Add 1 teaspoon salt, 1 teaspoon black salt, 1 teaspoon red chili, 2 teaspoons garam masala and stir again.
3. Then, add 860 grams galgal and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Now, add 150 grams and mix it well.
6. Cook for 8 - 10 minutes on medium heat.
7. Remove it from heat.
8. Transfer this into a airtight container.
9. Rest for 1 - 2 days.
10. Serve.

Gobi Ka Achar

Servings - 5 - 7

INGREDIENTS

Sugarcane vinegar - 250 milliliters

Jaggery - 130 grams

Oil - 50 milliliters

Carom seeds - 1 teaspoon

Asafoetida - 1/4 teaspoon

Mustard seeds - 2 tablespoons

Salt - 1 teaspoon

Black salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 2 teaspoons

Cauliflower - 435 grams