Cauliflower curry

Cauliflower - 1 medium
Bengal gram flour - 1 cup
All purpose flour - 1/2 cup
Sat to taste
Ginger garlic paste - 1 tsp
Chilli Powder - 1/2 tsp
Oil for frying
Green chillies - 2 nos
Oninon - 1 big
Curry leaves
Oil - for frying
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp

Cut the cauliflower into small florets. Boil water for about 5 mins. Add salt to it and immerse the cauliflower in it for about 5 mins. Remove, drain and let them cool.

Mix bengal gram flour, maida flour, salt, chili powder, garlic paste and make a fine batter using water. Immerse the cauliflower pieces in the batter and set aside. Let the florets be coated with the batter thoroughly. Heat oil in a shallow pan. When hot add the cauliflower pieces to it and fry till golden brown. Ensure that the florets dont stick to one another.

Chop green chillies finely. Chop the onions to thin pieces. Heat 2 tbsp oil in a pan and add mustard seeds. When it splutters add cumin seeds, finely chopped coriander leaves, green chillies, onions and fry for a minute. Add tomato puree and the fried cauliflower pieces and mix well. Serve hot as a starter or as a side dish for veg fried rice and also for Chappati.

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