Pickled Cauliflower with Ginger + Lime
Achari Gobhi
Why This Recipe Works
This "achari" or pickled dish provides a sharp, lip-smacking contrast to more comforting dals or rices. The cauliflower is pan-fried until charred and then steamed in a bright, zesty lime and ginger liquid.
Instructions
Sizzle mustard seeds and curry leaves in oil until they pop. Add the cauliflower florets and fry for 5 minutes, stirring to allow them to char and develop flavor.
Squeeze the juice from the grated ginger directly into the pan, discarding the pulp. Add the green chiles and continue to fry for another 5 minutes until the cauliflower is nicely colored.
Add 4 tablespoons of water, cover, and steam for 5 minutes until just tender.
Add the lime juice, salt, and ground spices. Stir-fry for 6 to 8 minutes until all the liquid has evaporated and the spices have formed a zesty crust on the cauliflower.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
