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Wednesday, July 28, 2010

Cauliflower Chops

Ingredients:

1 medium Cauliflower (florets separated)
1 Yellow onion (chopped)
2 Roma tomatoes (chopped)
1 long green Chilli (chopped)
2tbsp grated Coconut (frozen & thawed)
1tsp minced Ginger
3 Garlic pods (minced)
1tsp Paprika
2tsp Chilli powder
3/4tsp Garam masala powder
4-5 Curry leaves
1tsp Poppy seeds
1tsp Cumin seeds
1tbsp Oil
2 cups Water
Salt
How to:
  • Wash and rinse the cauliflower florets and immerse in hot salt-water for 3-4 mins. (Make sure to chop'em into small bite-size pieces.)
  • Grind together the coconut and poppy seeds into a fine paste along with 1tbsp water and keep aside.

  • Heat oil in a skillet, add cumin seeds, followed by garlic and ginger.

  • Then add onions along with salt and saute until tender.

  • Now add green chilli and curry leaves, saute for a couple of mins or until onions are slightly brown.

  • Add tomatoes and paprika and cook until completely mashed up.

  • Then add cauliflower, mix well and pour the water along with salt.

  • When it starts boiling, add the ground coconut mixture and cook for couple of mins.

  • Then add chilli powder and garam masala powder and cook with lid closed for 6 mins or until the florets are tender.

  • Remove the lid, cook in a medium-low flame until right gravy consistency. Check salt for taste.

  • Switch off and garnish with chopped cilantro.

Serve hot over steamed rice or as a a side for chapathi.

Tip:

You can increase the gravy amount by adding 1/2 cup coconut milk and also grind split roasted chana dal (dalia) along with grated coconut and poppy seeds, accordingly adjust the seasonings.





2 comments:

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    ReplyDelete
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    ReplyDelete

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