• Cauliflower – 1, medium or small one
• Tomatoes – 3
• Ginger – 1.5 tsp, chopped
• Garlic – 1.5 tsp, chopped
• Onion -1
• Chilli – 1.5 tsp
• Garam Masala – 1 tsp
• Coriander seed powder – 1/2 tsp
• Cumin seed – 1 tsp
• Cashew nuts – 10
• White Corn flour – 50 g
• Oil – 4 tbsp
• Salt to taste
- Cut the cauliflower into medium size florets. Boil the water in a pan and add 1 tsp turmeric powder, 1 tsp salt and put the florets in it. Turn off the flame.
- Cover the pan with a lid for 5 minutes.
- Make ginger/garlic paste.
- Grind tomatoes, onion, coriander seed powder, garam masala powder.
- Make a thin batter out of corn flour. Add a pinch of salt, chilli powder (optional).
- Dip the florets one by one and fry it in oil.
- Don’t deep fry.
- Take a pan, add some oil (2 or 3 tsp) and season it with mustard seeds.
- Then add ginger-garlic paste. Add cashewnuts (or you can fry separately and add at the end) and ground mixture.
- If you want a thick dsih, add only little water or add more as you prefer.
- Cook till raw smell goes out. Finally add the fried florets.
- You can have it as an side dish for chapatti.
Recipe courtesy of Usha Rajesh