Cauliflower Achaar (Pickle) Curry

This recipe is from my close friend during our Virginia stay. She is from Pakistan and we loved this dish when she cooked this for us the first time. The taste was very different and the recipe was also very easy to prepare, a very different preparation from our usual cauliflower curry.  The main ingredient which adds so much of flavor to the dish is the pickle masala, which adds a big flavor to the cauliflower. I usually serve this rice and chappathis.

Ingredients:
1. Cauliflower, washed and cut into small florets, 2 cups.
2. Diced onion, 1 cup.
3. Green chilies, slit into 2.
4. Ginger-ginger paste, 1 teaspoon.
5. Curry leaves, a few.
6, Chopped cilantro, 2 tablespoon.
7. Mustard seeds, 1/4 teaspoon.
8. Cumin seeds, 1/2 teaspoon.
9. Achaar masala, 1 teaspoon. (If the powder used is spicy, cut down on the chilies).
10, Turmeric powder, a pinch.
11. Salt, as per taste.

Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for  a seconds. Now add the onions and saute for a few minutes until they are tender. Then add the ginger-garlic paste, curry leaves, green chilies, turmeric powder, achaar masala, salt, and the cauliflower florets along with 1/4 cup of water and mix everything well.  Cook closed for 10-12 minutes until the cauliflower is cooked and the dish turns a little dry. Garnish with chopped cilantro and serve as a side dish with rice and chappathis.