Cauliflower Masala Curry

Tuesday, December 23, 2008

The gravy I used for this recipe is used mainly for eggplant (brinjal) for making famous guthi vankaya but since I did not have good brinjals i have replaced them with cauli flower and the taste was great.

Ingredients

Meduim size cauliflower cut into small pieces (around 3 to 4 cups)
2 Tablespoon dried fenugreek leaves (optional)
1/2 teaspoon mustard seeds
curry leaves (optional)
asafoetida (optional)

4 to 5 red chillies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 cloves
1/2" cinnamon
2 Tablespoons sesame seeds
6 to 7 black peppers

4 cloves garlic
2 medium size onion chopped

1/2 cup roasted grounds
Oil and salt to taste
Method

1) Heat 1 teaspoon oil and fry all the ingredients except garlic and onion for 30 secs to 1 mins and keep aside. Now fry onion and garlic in another teaspoon of oil until onions turn brown.

2) Grind all all spices, onion & garlic, roasted peanuts into paste

3) Splutter mustard seeds in 1 teaspoon of oil, add asafoetida and cut cauliflower and stir-fry until somewhat tender and add dried fenugreek leaves and stir for couple of minutes. Add salt and ground paste and cook until cauliflower is cooked.

Notes:
1) You can use the same gravy with baby brinjals (eggplant) instead of cauli flower.
2) substitute fenugreek leaves with fenugreek seeds which can be fried along with spices and ground into paste.