Gobi Achar (Spiced Cauliflower Pickle) is the perfect condiment to serve with many mains, and breads like parathas. And it is a great way to preserve this cauliflower.
Gobi Achar (Spiced Cauliflower Pickle) Recipe
Makes 600 g (1 lb 5 oz)
Ingredients:
800 g (1 lb 12 oz) cauliflower, cut into small florets
30 g (1 oz) fine sea salt
4 garlic cloves, peeled
2 green chillies
300 ml (10 fl oz) mustard oil
50 ml (1¾ fl oz) malt vinegar
Dry Masala
1 tablespoon fennel seeds
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons nigella seeds
1 tablespoon fenugreek seeds
1 tablespoon ground turmeric
1 tablespoon red chilli powder
2 pinches of asafoetida
Method:
Place the cauliflower in a bowl, mix in the salt and leave to sit for 1 hour. Drain any water that has gathered in the bottom of the bowl, squeezing the cauliflower florets between your palms.
Lay the florets on a clean tea towel (dish towel) and air-dry for 2–3 hours.
Place the cauliflower in a mixing bowl with the garlic and chilli.
To make the dry masala, toast the fennel seeds, mustard seeds, coriander seeds, nigella seeds and fenugreek seeds in a dry frying pan over a low heat. When they start popping, take them off the heat. Add the toasted seeds to a blender with the turmeric, chilli powder and asafoetida. Blend to an almost smooth powder and set aside.
Heat the mustard oil in a saucepan over a medium heat until the oil starts to smoke, about 2 minutes.
Add 25 g (1 oz) dry masala to the oil and mix well, then immediately pour the spiced oil over the cauliflower, garlic and chilli, and mix to coat. Add the vinegar, and mix again.
Check the seasoning and add some more salt if needed, then place the pickle in a sterilised glass jar, seal and leave at room temperature for 3–4 days. Once fermented, store in the fridge for up to 1 week.
Serve with parathas.
This is an edited extract from The Food of Bharat by Helly Raichura, RRP AU$60 / NZ$70. Published by Hardie Grant Books. Available in stores. Photography by Jana Langhorst and Brett Cole.
