![]() ![]() I really like Asparagus, but coming from an Indian family, it wasn’t a vegetable my mum cooked with. This was something that I tried yesterday. ![]() ![]() You can adjust the lemons, chilli powder and salt to taste. This pickle can be eaten immediately but will taste best after a day or two. Pinch of asafoetida (if you decide to not use the garlic, then you can use extra asafoetida)ġ) Cut the cauliflower into small florets.Ģ) Add the chilli powder and salt to the lemon juiceĤ) Fry the fenugreek seeds with a tsp of oilĥ) Blend roasted fenugreek seeds and mustard seeds together into a fine powder.Ħ) Add above powder to the cauliflower soaking in lemon juice.ħ) Fry the tadka items together (until the mustard seeds pop) and add to the pickle. I can’t wait to try making it myself! You could store it in the fridge for a few weeks atleast without worrying about it going off.Ģ tablespoons fenugreek seeds (vendhiyam) I asked her for the recipe and am now sharing it with you. When we got there, the couple (from Andhra) asked us to stay for dinner (actually they said, “You have to stay for dinner, or else you will have to take the food home!”), so we decided to stay.Īt our friend’s house, we had cauliflower oorgai - it was all karam karam and soo yummy! I have never tried it before and to cut a long story short - loved it! Our friend was even kind enough to give me some to take home. ![]()
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