Caulifower Curry

Volume

Serving for 4-5 people.

Ingredients

- 3 cauliflowers
- 2 tbsp oil + 2 tbsp oil
- 1tsp mustard seeds
- 2 tbsp urad daal
- 0.5 tsp turmeric
- 1.5 tsp salt
- 0.25 tsp asofoetida
- 2 tsp red chill powder
- Water

Other Requirements

- Sauce pan (with a lid) + ladel
- Extra vessels

Steps to Prepare

1. Clean the Cauliflower

  1. Cut the cauliflower into small pieces.

  2. Boil enough water to cover all of the cauliflower easily. Then empty the boiling water on the cauliflower (in a different vessel. This should serve to clean the dirt on the cauliflower, and to also boil and soften the cauliflower a little.

  3. Leave the cauliflower in this hot water (not currently boiling) for 10 minutes, so that it softens. Cover the container, so that the heat and moisture remains inside.

  4. Drain the water, so that only the cauliflower remains.

2. Cook the Curry

  1. In a large sauce pan, add 2 tbsp of oil, and allow the oil to heat up. Once the oil is hot, add 1 tsp of mustard seeds.
  2. Once the mustard seeds begin to sizzle, add 2 tbsp of urad daal, 0.5 tsp of turmeric, 1.5 tsp of salt, 0.25 tsp asofoetida and 2 tsp of red chilli powder. Add each of these ingredients in order, and stir for 30 seconds, after adding each. Once the red chilli powder has been added, tunr the flame to low, to prevent it from burning up.

  3. Add the chopped cauliflower now and mix such that each piece gets well quoted in the seasoning. The flame can now be turned up higher so that the cauliflower gets cooked well.

  4. After 10 minutes of tossing, once each of the pieces of cauliflower is reasonably cooked, spread the pieces of cauliflower out across the vessel, so that surface area is maximised. This ensures that more of the cauliflower gets cooked and crisp. Then close the lid on the curry for 5 minutes, with the flame on low.

  5. After 5 minutes, the curry should be well cooked. It can now be tossed a few ore times, taste tested and it should be complete.

Serve the curry as a side dish with any rice based dish.