You are here

Nariyal Ima Dudh Ma Randhelu Cauliflower

  Cauliflower 1 Kilogram
  Coconuts 2 Large, milk removed
  Onions 250 Gram
  Kashmiri red chilies 5 Large, with stems intact
  Garlic pod 1
  Bay leaves 2
  Cinnamon 2 , 1 inch
  Cardamoms 2 , coarsely beaten with a ladle
  Celery 4 Inch
  Tomatoes 4 , skinned and deseeded
  Oil 1 Cup (16 tbs)
  Salt To Taste

1. Wash the cauliflower sprigs well and check that no worms adhere to it. Place the finely chopped onions in a pan and add 1/2 cup oil and fry till golden brown.
2. Add the garlic cloves coarsely crushed, the spices and whole chillies and lower flame. Then toss in the cauliflower sprigs, tomatoes and the celery cut into 1" pieces. Cover and allow to simmer over a low flame with 1 cup water. When the water has dried up add the salt, pepper and coconut juice and keep cooking over a low flame till the juice has all been absorbed.

Recipe Summary


Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 770 Calories from Fat 611

% Daily Value*

Total Fat 71 g109.5%

Saturated Fat 38 g190.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 130.4 mg5.4%

Total Carbohydrates 35 g11.6%

Dietary Fiber 16.2 g64.7%

Sugars 15.6 g

Protein 8 g16.6%

Vitamin A 18.8% Vitamin C 213.6%

Calcium 7.7% Iron 23.2%

*Based on a 2000 Calorie diet

Nariyal Ima Dudh Ma Randhelu Cauliflower Recipe