1) Low saturated fat (which is what we should avoid)
Cauliflower - 1 medium sized
Tomato - 2 medium sized
Onion -2 medium sized
Cinnamon - 1 "
Cloves - 3- 4
Tumeric - 1/4 Tsp
Salt - As required
Garlic - 3 -4 pods
Ginger - 1/2"
Fresh coriander leaves - few
Oil - 1 Tsp
Red chilli whole - 5
Coriander seeds - 1 Tsp
Channa Dhal - 2 Tsps
Coconut - 4 Tsps
- Cut cauliflower into small florets.
- Wash it in hot water with a pinch of salt (this kills small insects).
- Cut onion and tomatoes into medium vertical pieces.
- Heat oil in a cooker.
- Fry cinnamon sticks and cloves.
- Add onion and fry for 1 min.
- Add tomatoes and fry for 2 minutes.
- Add cauliflower pieces and fry for 2 minutes (or less).
- Dry fry red chillies, coriander seeds, channa dhal and coconut.
- Grind red chillies, coriander seeds, channa dhal, coconut, ginger and garlic.
- Add this ground mixture to cauliflower.
- Add turmeric powder and salt to cauliflower. Mix thoroughly.
- Close the cooker lid and allow 1 or 2 whistles (based on the consistency you prefer).
- Once cooked (allow the steam to be released by itself), open the cooker lid and allow it to boil for 2 mins.
- Switch off the stove, transfer the contents from the cooker to a container.
- Sprinkle coriander leaves over.
- Cauliflower kurma is ready.
- Cauliflower - Rich in fibre, folate, Vitamin C, Protein, Thiamine.
- Cauliflower - High in sodium (which is not very inviting though)