Panchranga, Satranga are prepared from . . . . . . . .

In the northern state of Haryana, Panipat is famous for being the hub of making commercial varieties of tasteful achar, but the city is famous for pachranga (literally 'five colors', prepared with five vegetables) and satranga (literally 'seven colors', prepared with seven vegetables) which are matured in mustard oil using main ingredients such as raw mangoes, cauliflower, chickpeas, lotus stem, karonda and amlas or limes, pickled with whole spices.
Out of the given options, cauliflower is used in pachranga and satranga achar.