Spicy Stir Fried Cauliflower
|Chana dal||2 Ounce (50 Gram)|
|Mixed seeds||1⁄2 Teaspoon (Use Mix Of Fennel Seeds, Coriander Seeds, White Cumin Seeds)|
|Whole dried red chili||4|
|Garlic||4 Clove (20 gm), sliced|
|Fresh ginger piece||1 1⁄2 Inch, shredded (1 1/2 Inch)|
|Corn oil||4 Tablespoon|
|Spring onions||1 Bunch (100 gm), chopped|
|Green pepper||To Taste, deseeded and sliced|
|Cauliflower||1⁄2 , cut into florets|
|Chili powder||1 Teaspoon|
|Tomatoes||2 , cut into quarters|
|Chopped fresh coriander||2 Tablespoon|
Pick over the chana dhaal (small yellow split peas) for any stones or other foreign bodies, then wash and drain them.
Boil until soft but not mushy, drain, then set aside.
Mix the seeds, chillies, garlic and ginger together in a small bowl and set aside.
Heat the oil in karahi or deep frying pan, lower the heat, add the whole spice mixture and fry for about 1 minute.
Add the spring onions and fry for 2-3 minutes, then add the green pepper, cauliflower, salt and chilli powder, and continue to stir-fry gently for a further 5-7 minutes.
Finally, add the chana dhaal, tomato quarters and fresh coriander.
Blend the mixture together and transfer to a serving dish.
Serve with Masala Puri.