Description
A stir fried cauliflower loaded with the intoxicating flavor of fresh curry leaves. The curry leaves turn nice and crisp once the dish is ready and you can`t help but relish and munch on these herbs too!
Ingredients
Scale
- 2 pounds or 1 medium size cauliflower (approx)
- 3–4 fresh green chillies (vary quantity as per taste)
- 2–3 tsp finely chopped ginger
- 1/2 tsp garlic paste (optional)
- 15 to 20 curry leaves
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1 lemon (vary quantity as per taste)
- 3 tbsp oil
- a few coriander leaves (cilantro)
- salt to taste
Instructions
- Cut cauliflower in small florets and soak in salt water for 15-20 mins. Drain and pat dry and set aside.
- In a pan heat the oil and add green chillies, curry leaves, ginger, garlic paste, garam masala and chilli powder. Fry for 1-2 mins. Now add the cauliflower florets. Cover and cook over slow flame for 5 mins. If covered for long they will not become crisp but turn tender. Do not add any water to cook the vegetable.
- Remove lid and add salt and continue to cook on slow flame, stirring in between. You need to remove it from fire when it still crisp and few specs of brown appear on the cauliflower (not completely browned though). This may take about 15 to 20 mins.
- Add lemon juice and fresh chopped coriander when it is 3/4 th done. Mix well and remove from fire when done.
- Seve hot with plain steamed rice or with indian flatbreads or as starter with a few lime wedges. This is a versatile dish!
Notes
You could remove and discard the seeds from the green chillies and then add the chillies to the pan so as to get its flavor without being overly spicy.
Do not cover the pan for more than 5 mins to retain the freshness and crispiness of the vegetable.
Garam masala is the ever popular blend of spices added to most North Indian dishes. It is readily available in all indian supermarkets or some even make it at home!
- Prep Time: 20 mins
- Cook Time: 20 mins