Soothing Tender Cauliflowers in red tomato gravy
Sometimes you wonder how else to use the same old veggies every week. A slight twist adds that dimension of freshness to food and adds up to variety to probably a mundane menu.
Cauliflowers taste great when cooked the right way.
For this recipe, cut cauliflowers to medium forest tree shaped pieces. Not too tiny.
Cook them in boiling water for a minute and transfer to a bowl of ice cold water for five minutes. Drain them dry. Marinate these with some turmeric and black pepper.
In a pan,add one tbsp refined sunflower or groundnut oil. Add pinch of cumin seeds. Add one tsp of grated ginger and let it cook for half a minute.
For 250 gms of cauliflowers, use fresh puree of 4 tomatoes.
Add the puree now and let it simmer with pinch of turmeric, generous amount of coriander leaves, two tbsp chopped green chilly, half tsp red chilly powder, salt. Once the puree starts oozing the oil, add a cup of warm water to it and simmer slowly. Add pinch of sugar.
In a deep frying pan, add enough oil and deep fry the cut cauliflowers pieces gently till slightly golden brown. Add these to the puree and cook for another one minute.
The gravy is ready to be had with flat breads or steamed rice.
Posted on July 14, 2014, in foodtalk, indian food, Uncategorized, vegetable side dishes, vegetarian and tagged caluliflower, curry, experiment, gravy, healthy, indian. Bookmark the permalink. 9 Comments.