Cauliflower pachadi

1 Cauliflower (small)
2-3 tsp salt
1 ½ tbsp chilli powder
½ tbsp turmeric
1 tbsp mustard powder
100 ml lemon juice

For Tempering
2-3 tbsp oil
1 tbsp mustard seeds, 2 tsp cumin seeds and few dry chillies
1/4 tsp asofoetida (hing)
Curry leaves few

Wash whole cauliflower and dry before cutting into pieces. Place it in a glass bowl with all the ingredients except the ones for tempering. Heat oil in a small pan; add mustard seeds, cumin seeds and red chilli. When the seeds crackle add the asafoetida and pour the tempering over the cauliflower mixture. Mix thoroughly and adjust the seasoning according to taste. Leave this aside for 3-4hrs before eating, remains fresh for a week or 2 if refrigerated.

Shoba Rani Chiruvandal