Cut the cauliflower into small pieces. Wash them and properly drain out the water.

Heat oil and add methi (fenugreek seeds) and dried red chilies. After the methi bursts, add the cauliflower pieces, salt, turmeric powder and stir properly. When the cauliflower develops a brownish color, add vinegar. Stir nicely. The vinegar should get totally mixed with the cauliflower.

Take it off the flame and once cooled, store in a tight container.