Cauliflower is one of my favorite veggie and I can have it in any form. So today I made a simple and an easy side dish, to go with any Indian bread or rice preparation. Spicy and delicious, it can also be served as a Frankie, wrapped in a roti / paratha along with some sliced onion, lettuce and any sauce / mayo of your choice. So check out the step by step pictorial recipe to prepare it.
- 1 medium size cauliflower, cut into florets
- 2-3 tbsp. oil
- 1 tsp ghee
- 1 dry red chili, broken
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- pinch of fenugreek seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 2 onions
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 2 & 1/2 tbsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- coriander leaves and green chili to garnish
Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chili. After it stops spluttering, add the asafoetida, ginger and garlic.
Fry till they changes colour. Then add the onions and curry leaves. Continue to fry on a low fame till light brown.
Add the tomatoes. Cover and cook till it is mashed. Add all the dry spices and mix well. Add the cauliflower and combine everything well.
Cover and cook on a low flame till they turns soft. Sprinkle some water if necessary. When done, garnish with coriander leaves and green chilies.
Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
dry red chili. Sauté for a few seconds.
Then add onion & curry leaves. Fry till light brown.
Add tomatoes.
Cover & cook on a low flame till they turns soft.
Add all dry spices & mix well.
Add cauliflower florets & give it a stir to combine well.
Cover & cook on a low flame till done. Sprinkle some water if necessary.
Switch off the flame when done.
Garnish with coriander leaves & green chilies. Serve as a side dish with
either rice or chapattis.
No comments:
Post a Comment