A delicious and tasty vegetarian curry dish with cauliflower, tomatoes and spices. Best served with plain rice.
Ingredients:
Cauliflower – 250 gms, cleaned, washed, chopped
Tomatoes – 250 gms, pureed
Onion – 1, sliced
Ginger – 1 inch piece, sliced
Green Chillies – 1 to 2, chopped
Garlic – 1 to 2 clove, chopped
Oil – 3 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Tamarind Extract – 50 ml
Water (or Vegetable Stock) – 125 ml
Coconut – 2 tblsp, desiccated
Coriander Leaves – few
Salt as per taste
Grind together:
Coriander Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Kashmiri Dry Red Chilli – 1, small
Method:
1. Dry roast the coriander seeds, fennel seeds, red chilli and cumin seeds for 30 seconds.
2. Grind them to a fine powder.
3. Keep aside until required.
4. Grind the half of the onions, ginger, 1/2 green chilli and garlic to a fine paste.
5. Heat oil in a large pan.
6. Add the remaining onions, ground onion paste and stir well.
7. Saute for 5 to 8 minutes or until golden.
8. Add the ground masala powder, turmeric powder, mustard seeds and curry leaves.
9. Stir-fry for 2 minutes.
10. Add the tomato puree, tamarind extract, water and coconut.
11. Bring to a boil.
12. Add the chopped cauliflower and reduce flame to low.
13. Simmer for 10 minutes.
14. When the cauliflower is cooked and tender, remove from flame.
15. Garnish with coriander leaves.
16. Serve hot with cooked rice.
