There are times when one does not feel like having a heavy meal. Yet, one does wish to have a flavor able, light but delightful meal. In the season, when one is blessed with abundance of vegetable, Cauliflower stands out as a produce that is unique. It is easy to digest & healthy. It takes on flavors of spices used and can be cooked with least amount of oil or cooking medium.
This is a colorful dish for which you will require:
• Cauliflower florets—300 gms
• Large potato diced--- 01
• Tomato puree--- 03 Tps
• Fresh coriander leaves---02 tps
• Fresh green chili seeded cut into long strips---03-05
• Ginger diced fine---02 tps
• Jeera, cinnamon, powdered---01 tps each
• Red chili powder, Coriander powder---01 tps each
• Garam Masala---1/2 tps
• Green Cardamom powder---1/2 tps
• Salt to taste
• Cooking oil for deep frying---as per requirement
• Water
STEP ONE
1. Heat oil in a wok / kadai and deep fry the potato and florets separately till they attain light golden color.
2. Remove to drain and keep aside.
3. Deep fry the fresh green chili strips for a minute and remove. Keep it aside.
STEP TWO
1. Take a fresh wok / kadai, on low flame, put in 02 tps oil.
2. Put in the Ginger and allow it to fry. In the mean while spread all the dry Masala and salt to taste, around the dry area of the kadai and let it heat till the ginger starts to turn brown.
3. Immediately, stir all in the kadai and fry. Add the tomato puree and blend. Sprinkle in 02 Tps of water and blend all the Masala.
4. First put in the fried potato along with the green chili strips, and fry.
5. After a minute put in the florets and very gently stir and toss to cover all with the blended Masala. Cover for 01 minute to cook.
6. Sprinkle the fresh green cardamom powder and gently stir to blend.
Remove to serving platter, garnish with fresh coriander and enjoy it with Paratha.
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