Monday, June 16, 2014

Cauliflower kurma


Cauliflower kurma

Ingredients (serves for 2)


cauliflower - 20 - 25 florets
fennel seeds - 1 tsp
grated coconut -  4 - 5 tsp
green chili - 2 - 3
onion - 1
ginger garlic paste - 1/2 tsp
cinnamon sticks - 3 small sticks
tomato - 1
coriander leaves - for garnishing
red chili powder - 1/2 tsp
garam masala - 3/4 tsp
salt - as needed
turmeric powder - 1/4 tsp
oil - 2 tsp


Method:


  • clean the cauliflower florets by keeping it in hot water and turmeric mixture for 15 mins
  • chop onion and tomato
  • grind grated coconut, green chili and 1/2 tsp of fennel seeds to a smooth paste
  • heat a vessel with oil and add cinnamon sticks and 1/2 tsp of fennel seeds
  • once it splutters, add chopped onion
  • fry till it becomes transparent and then add ginger garlic paste
  • saute till the raw smell goes off and then add chopped tomato
  • add salt and cook till the tomatoes become mushy
  • add cleaned florets and cook covered for 4 - 5 mins
     
  • add red chili powder and garam masala. Mix well
  • once the cauliflower is cooked, add grounded coconut paste
  • add some water and cook covered till the raw smell goes off
  • garnish with coriander leaves and serve hot with roti, chappathi or steamed white rice. 


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