I happen to hit upon a bunch of random recipes while doodling in the kitchen – perhaps some of these may be similar to existing dishes in some cuisine. Here’s one of them:
Ingredients
Cauliflower (medium sized, washed thoroughly and cut into florets)
Turmeric Powder1/4 teaspoon.
Red Chillies – 2 nos
Grated Coconut – 2 tablespoons
Fenugreek Seeds – 1/2 teaspoon
Tomato – 1 medium sized
Salt to taste
Mustardseeds 1/2 teaspoon
Oil for cooking 1 table spoon.
Corriander leaves 2 twigs.
Method
1. Parboil the Cauliflower. You can microwave on high for 6 minutes or cover and cook with 1/2 cup water on a medium flame for 10 minutes.
2. Grind red chillies, coconut, fenugreek seeds and tomato into a fine paste.
3. Heat 2 teaspoon oil in a Kadai and add mustard seeds.
4. Add the cauliflower florets, turmeric powder after the mustard seeds crackle.
5. Roast on a medium flame for a few minutes. Remove from fire and keep aside.
6. Heat 1 teaspoon oil on a medium flame and add salt, tomoato-fenugreek paste and fry till it becomes thick stirring continously. Add the roasted cauliflower florets and coat evenly with the thick paste. Transfer to a serving bowl and garnish with finely chopped corriander leaves.
Serve hot with Rotis or Rice.
Read the Round up of all Entries Here
Sounds great!
Wow, Lakshmi. That sounds really yummy. It tempts to try on immediately. My daughter loves Cauliflower Bajji. Your recipe sounds different. I will come back with her comments tomorrow.
As simple as it may sound, this curry was very tasty. We loved the mild flavors of cauliflower-coconut-tomato. Thank you for the recipe, Lakshmi.