1 tablespoon mustard seeds black (preferably or brown)
0.5 lb carrots cut into 2 1/2- by 1/2-inch sticks (2 cups) (4 medium)
0.5 large head cauliflower cut into 1 1/2-inch-wide florets (4 cups)
1 teaspoon coriander seeds
0.5 cucumber seedless
0.5 teaspoon cumin seeds
3 tablespoons brown sugar dark packed
0.5 teaspoon fennel seeds
6 cloves garlic coarsely chopped
3 tablespoons ginger peeled coarsely chopped
1 teaspoon ground turmeric
10 inch chiles dried red hot
0.3 cup vegetable oil
0.5 cup distilled vinegar white
Equipment
food processor
bowl
oven
pot
baking pan
wok
colander
Directions
Preheat oven to 250°F with rack in middle.
Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute.
Drain in a colander, then put colander in an ice bath.
Drain again in colander, then pat vegetables very dry.
Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices.
Heat wok over high heat until a drop of water evaporates instantly.
Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds.
Add garlic mixture and cook, stirring, until golden, about 15 seconds.
Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved.
Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).
