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Ingredients:
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Cauliflower
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1
Small flower
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Onion
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1
Small
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Bangalore Tomato
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½
from Small
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Ginger Chopped (finely)
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½ tsp
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Garlic Chopped (finely)
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½ tsp
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Red chilly/Dhania mix
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1 tsp (heaped)
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Garam Masala Powder(ready mix)
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½ tsp
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Turmeric
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Little
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Mustard
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¼
tsp
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Oil
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2
tbsp
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Salt
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To Taste
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Curry Leaves
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Few
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Tip: Red Chilly & Dhania Powder mix :: 100 : 150 gms.
Method :
- Cut/break cauliflower into small floweret’s. Keep immersed in Hot water with little salt for few minutes. Drain well and keep ready
- Chop the onions & tomatoes into fine pieces. Keep separate
Cooking :
- Heat oil in a Kadai/wok, add mustard, allow to splutter, add chopped onions, ginger & garlic into it fry till light brown.
- Lower the flame and add tomato, red chilly/Dhania mix, turmeric, Garam Masala & salt [approx less than 1 tsp], fry till tomato becomes soft.
- Add Cauliflower flowerets and curry leaves mix well till it gets well coated. Cover & Cook for 5-6 minutes. Stirring in between.
- Open the lid and fry till dry without breaking the flowerets. Adjust the flame accordingly.
- To be served with Mixed Rice , Chapatti & Roti
