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Cauliflower Bhajee

Madhuri.Dixit's picture
Ingredients
  Cauliflower head 1 , broken into flowerets
  Coconut 1⁄4 , finely grated
  Coconut milk 1 Cup (16 tbs)
  Cloves 2
  Cinnamon stick 1⁄4 Inch
  Cardamom 1
  Garlic flakes 2
  Ginger 1 Inch
  Green chilies 2
  Coriander leaves 1 Cup (16 tbs) (A Handful)
  Asafoetida 1 Pinch
  Mustard seeds 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
  Chilli powder To Taste
Directions

MAKING
1. In a frying pan dry roast coconut, whole spices except mustard, ginger and garlic.
2. Grind the spices to a smooth paste.
3. In a skillet heat 2 tablespoon oil and toss in asafoetida and mustard.
4. When seeds stop spluttering, add 1 medium onion, minced and chillies.
5. Fry the mixture until tender.
6. Add cauliflower, salt and turmeric to it. Fry till light red in colour.
7. Add coconut paste and coconut milk.
8. Seal with a lid tightly over slow fire till cauliflower is cooked and gravy is thick.

SERVING
9. Serve garnished with coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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