You will need :- ( copying word to word from Hasna's blog )
- Cauliflower 1 mediumOnion 1 mediumMustard oil 2 tbspMustard seed 1/2 tspCumin seeds 1/2 tspFenugreek seeds/Methi dana/uluva 1/4 tspFennel seeds/saunf/perumjeerakam 1/2 tspCumin seeds,roasted & crushed 1tspOnion seeds/kalonji 1/4tspAsafoetida/ kaayam/hing 1/4tspTurmeric powder 1/2tspSalt 1tsp or to tasteGreen chillies 2 or moreGinger paste 1 tspGarlic paste 1tspYogurt 3/4 cupRed Chilli powder 1tspCoriander powder 1tspCoriander leaves for garnishing
Method :-
1.
Heat mustard oil a non-stick pan upto its smoking point. Take it out of flame,
cool slightly and add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds,
crushed cumin seeds, onion seeds and asafoetida and bring it back to flame.
Saute till the seeds splutter.
2. Add onion and sauté till
translucent.
3. Add cauliflower
florets, turmeric powder and salt.
4.
Chop green chilies and add. Sprinkle some water and toss to mix
well.
5.
Cover and cook on medium heat for a minute.
6. Add
ginger paste, garlic paste and yogurt. Add red chilli powder and coriander
powder (if using) now. Mix well. Cover and cook till cauliflower is done.
Cauliflower should be dry and covered well in masalas and hence, the
flavour.
7.
Serve hot, garnished with coriander leaves.
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