take 250 grams of cauliflower florets and put them in salted warm water for 15 minutes.
later strain out the water and rinse them again.
pat them dry and keep under sunlight or ceiling fan for 30 minutes
take a mixing bowl, add cauliflower florets, red chili powder, turmeric powder, roasted fenugreek seeds powder, garlic paste, salt, slit green chilies, sliced ginger, lemon juice and mix well.
adjust the lemon juice according to your taste
heat oil in a pan, add mustard seeds, cumin seeds, dried red chilies and fry until they stop spluttering.
add hing/asafoetida, curry leaves and turn off the heat
pour the tadka over the pickle and mix well.
leave it for 2-3 hours and serve