Separate the cauliflower curds and wash them. Let them dry.
Wash the carrots, cucumbers, eggplants, peppers, and celery. Leave them all to dry.
Peel the garlic cloves and wash them. Let them dry too.
Soak the dry shallots in boiling water for an hour. Sieve them and let the excess water out.
The ingredients should be minced, or cut into completely small pieces.
Mix the tamarind with 2 cups of vinegar and stir. Sieve the mixture and take the tamarind cores out.
Boil some vinegar. Add the carrots and eggplants. Add the rest of the chopped ingredients to the vinegar and let them boil for a minute.
Add tomato paste, and the tamarin diluted with vinegar to the ingredients. Add dried herbs, salt, turmeric, pepper, spices, and if you’d like, the black seeds and coriander seeds.Turn the heat off and let the mixture cool off. Pour the final mixture into a jar. Close the lid tightly to avoid air seeping into the jar.In the end, keep the jar in a dark and cool place for a week, away from direct sunlight.
