This is one of the simplest cauliflower preparations...Connie here is the recipe for you. One of the few vegetable preparations that my daughter Anagha requests!
3 cups cauliflower florets, washed and drained well. (don't want any water in there- it makes the vegetable too watery.)
3/4 cup onion finely chopped
4-5 green chillies or to taste
7-8 kadipatta leaves (curry leaves)
1/4 tsp garam masala
1/2 tsp turmeric powder
oil, salt, sugar, mustard seeds, hing.
chopped coriander leaves
Heat oil in a pot big enough to be able to saute the florets easily, they should not be crowded. When the oil is hot, temper with mustard seeds, hing and turmeric. Put in the onions, green chillies and 4-5 curry leaves. Saute till the onion is nicely browned. Then add the cauliflower florets and the remaining curry leaves. Stir well till the florets are well mixed in with the onion. Add salt to taste and a big pinch of sugar and a tablespoon of chopped coriander leaves. Cover and cook on a low flame, stirring occasionally. When the florets are tender, add the garam masala and the remaining coriander leaves.
You can add peas or potatoes to this dish as well. If adding peas simply add once the cauliflower is mixed in and adjust seasoning for the peas.
If adding potatoes, cut them about the same size as the florets and add them with the florets.
3 cups cauliflower florets, washed and drained well. (don't want any water in there- it makes the vegetable too watery.)
3/4 cup onion finely chopped
4-5 green chillies or to taste
7-8 kadipatta leaves (curry leaves)
1/4 tsp garam masala
1/2 tsp turmeric powder
oil, salt, sugar, mustard seeds, hing.
chopped coriander leaves
Heat oil in a pot big enough to be able to saute the florets easily, they should not be crowded. When the oil is hot, temper with mustard seeds, hing and turmeric. Put in the onions, green chillies and 4-5 curry leaves. Saute till the onion is nicely browned. Then add the cauliflower florets and the remaining curry leaves. Stir well till the florets are well mixed in with the onion. Add salt to taste and a big pinch of sugar and a tablespoon of chopped coriander leaves. Cover and cook on a low flame, stirring occasionally. When the florets are tender, add the garam masala and the remaining coriander leaves.
You can add peas or potatoes to this dish as well. If adding peas simply add once the cauliflower is mixed in and adjust seasoning for the peas.
If adding potatoes, cut them about the same size as the florets and add them with the florets.
 |
| Methi daal and Cauliflower bhaji. |
No comments:
Post a Comment