Today let's see how to reuse leftover Lemon pickle. With Cauliflower florets...Can be made using fresh lime pickle as well..
Ingredients:
- Cauliflower florets - 1 cup (cut small)
- Lemon pickle - 2 table spoons
- Chilli powder - 2 tsps
- Mustard seeds - 1 tsp
- Methi seeds -1 tsp
- Turmeric - 1/4 tsp
- Salt - as per taste
- Lemon juice - 1 tbsps
- Sesame oil - 2 tbsps
- Hing - 1 pinch
Pre- Process:
1. Dry roast mustard seeds, methi seeds then make make fine powder in mixie jar.
2. In a kadai, heat oil & add Hing.
Let hing fry, turn off the stove.
Process:
1.Add cauliflower florets to the hing fried oil. Fry for 5 - 10 mins and turn off the heat.
Let this cool.
2. Add Salt and Turmeric to the cooled cauliflower florets and oil mix.
3. Now add lemon pickle to the cauliflower mix, roasted mustard and methi seeds powder.
4. Mix well and add red chilli powder, transfer this to a bowl.
5. Add lemon juice mix well.
6. Store in glass jar, leave for 6-7 hours.
7. The pickle is ready to enjoy with rice and ghee or rotis or any tiffin.
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