for the pickling sauce

1. Dry roast the spices and then, grind it to dust.
2. Pour spice dust in a bowl and add lemon juice to it. Give a mix and keep it aside to be used later.

for achari gobi

1. In a pan, heat 2 tablespoons oil and sauté cauliflower florets with some salt, until they’re half cooked. It should take about 5 to 7 minutes.
2. Once done, take it out of the pan and keep it aside to be used later.
3. In the same pan, add 1 more tablespoon of oil. Heat oil and then add cinnamon stick, nigella seeds and mustard seeds. Let it sizzle for a couple of seconds to release the aroma.
4. Next, add garlic, ginger and sliced onions. Season with salt and give it a toss.
5. Continue cooking until the onion gets softened.
6. Add the pickling spice that was kept aside and give it a mix. Let it cook in medium heat until the spices are cooked through. Once done you should see oil separating from the sides. Keep tossing every now and then to avoid it from getting burnt at the bottom. This should take about 10 minutes.
7. Now add the tomato puree, season with salt and sugar. Continue cooking for another 7 minutes or until the spices is cooked through and tomato puree is coated nicely with rest of the ingredients.
8. Finally add the partially fried cauliflower that was kept aside, give a toss.
9. Add the chili powder and yogurt. Give a mix. Make sure the heat is it medium or else the sauce will curdle.
10. Cook for another 5 minutes, check for salt and add any if required.
11. When done, sprinkle chopped cilantro leaves, give it a mix and serve hot with bread of your choice.