Photo from Adobe Stock/Yell Design
Ingredients:
- 1 cup cauliflower, cut into small pieces
- 2 cups boiled water, cooled
- 2 tbsp garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2 tbsp mustard seeds, ground
- 5 tbsp fenugreek seeds, dry roasted and ground
- 1 tsp ground red chili
- 4 tsp salt, or to taste
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 cup green chilies, chopped
- 1/2 cup mustard oil
Directions:
Dry the cauliflower (traditionally done by spreading it on a clean towel and placing it in the sun for 6 hours or more). Mix the water and spices in a bowl with a wooden spoon. Add the cauliflower and green chilies, and then stir in the oil. Pour the mixture into a wide-mouth jar. Cover the mouth of the jar with plastic wrap. Keep the container in the sun for 3 to 4 days until the contents go sour, then keep inside at room temperature. Shake the container once a day. The pickle will be ready to eat in about two weeks and should be refrigerated once it has fermented. This pickle will keep for months in the refrigerator.
Also from The Nepal Cookbook:
This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal’s colorful and diverse cultures. Nepali food which is simple to prepare and subtle in flavor is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers soups and lentils vegetables meats pickles and chutneys rice and breads and desserts. The most commonly used flavorings include cumin red and green chilies garlic ginger Szechwan pepper cilantro and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.From The Nepal Cookbook © 1996, 2011 by Association of Nepalis in the Americas. Reprinted in arrangement with Snow Lion, an imprint of Shambhala Publications, Inc., Boulder, CO.
