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Step 1: Prepare Cabbage

1. First, wash the cauliflower thoroughly. Then cut it into small flowers. Heat water in a large pot and add some salt to it. When the water starts boiling, add chopped cabbage flowers and boil it for 2-3 minutes. We do not have to cook the cabbage completely, just soften it a little and remove its raw smell. This process prepares the cabbage for pickle and helps in better penetration of spices in it.

Step 2: Drying cabbage

1. After boiling the cabbage, immediately take out in a sieve and wash it with cold water so that the ripening process stops. Now the most important step is to completely dry the cabbage on a clean cotton cloth and dry it in the sun for 4–5 hours or under the fan. Cabbage should be completely dry, because even a little moisture can cause fungus and deterioration, so do not compromise on this step.

Step 3: Preparing spices

1. Now prepare spices for pickle. Fry yellow mustard, fenugreek seeds and fennel in a pan on low flame. Fry them until light aroma from them. Keep in mind that do not fry the spices too much, otherwise they can be bitter. After roasting, let them cool down and then grind coarsely. We do not have to make a fine powder of them, but keep a little coarse so that the taste and texture of the spices remain in the pickle.

Step 4: Heating the oil

1. Heat mustard oil in another pan or pan. Heat mustard oil until smoke starts coming out of it. It helps to remove the pungent odor of oil. Once the oil is hot, turn off the gas and let it cool slightly. We have to cool the oil so much that it remains light, but it is not so hot that the spices burn.

Step 5: Pour spices in oil

1. When the oil cools down slightly, add asafetida to it. By putting asafetida in oil, its fragrance spreads throughout the pickle and it also helps in digestion. Next, add turmeric powder, red chili powder, coarse ground spices (mustard, fenugreek, fennel), fennel, salt, grated ginger and finely chopped garlic (if used) and green chillies (if used). Mix all the spices well. In the heat of the oil, the spices cook lightly and their fragrance and taste increases even more.

Step 6: Mixing cabbage

1. Now add dry cabbage to the spices oil. Mix the cabbage well with spices, so that the masala is well applied on each piece of cabbage. It is important to ensure that the spice reaches every corner of cabbage, so that the taste of the pickle comes equally in every piece.

Step 7: Store pickle

1. When the pickle is ready, fill it in a clean, dried and airtight glass jar. Avoid filling the jar completely, because there should be some space in it when keeping the pickle in the sun. Cover the jar with a clean cloth and keep it in the sun for 3-4 days. Stir the pickle once every day so that all the spices are mixed well and the pickle is equally cooked. Keeping in the sun increases the taste of pickle even more and it remains safe for a long time.