Cauliflower Spicy Curry

This is spicy cauliflower curry which goes very well with steamed white rice, brown rice, chapatti, etc. In this dish, cauliflower is cooked in tamarind water and sautéed with fresh ground masala. Happy Cooking 😊 

Ingredients

Washed and Cleaned Cauliflower Florets – 1 Cup

Finely Chopped Onion – 1 (big)

Finely Chopped Tomato – 1 (medium)

Tamarind Water – ½ Cup

Salt to taste

(Roast and Grind)

Sesame Oil – 2 tsp

Cumin Seeds – ½ tsp

Peppercorn – ½ tsp

Coriander Seeds – 1 tsp

Dry Red Chilli - 5

Bengal Gram – 1 tsp

Fennel Seeds – ½ tsp

Pealed Shallots – 7

Curry Leaves – a sprig

Grated Coconut – ¼ Cup

Cashew Nuts – 5 to 6

To Temper

Sesame oil/Gingelly Oil – 1 tsp

Mustard Seeds – ¼ tsp

Fenugreek Seeds – ¼ tsp

Chopped Coriander Leaves- few

Method

Heat oil in a pan, add the ingredients which are under for “Roast and Grind” and fry for few minutes, then transfer it into a blender. Let it cool down completely and grind it as fine paste.

Heat oil in a pan, add the fenugreek seeds, mustard seeds and coriander leaves then fry for few seconds.

Add the chopped onions, salt and fry until it gets translucent. Then add the chopped tomatoes and cook until it becomes mushy.

Add the washed and cleaned cauliflower florets and saute it for few minutes. Then add tamarind water and cook cauliflower for about 5 to 10 minutes.

Add the ground masala and required water then cook for another 5 minutes. Switch off the flame and garnish with chopped coriander leaves.

Serve hot cauliflower curry with seamed white rice or chapatti.