Friday, 15 June 2007

Cauliflower easy curry

Cauliflower is low in fat and high in dietary fibre. Crispy cauliflower fry with less oil is tasty and good for health too.

Cauliflower - 1 Small flower
Onion - 1 medium (finely chopped)
Spring onion - 2 (finely chopped)

Garlic pods - 2 (finely chopped)
Rice flour - 2 Tsp
Corn flour - 1 Tsp
Basin flour - 2 Tsp
Chilli powder - 2 Tsp (or more as per taste)
Salt - 2 Tsp (as per taste)
Hing powder - 1 Tsp

Bengal Gram/ Channa Dhal - 2 Tsp
Urad Dhal - 2 Tsp
Cumin Seeds - 1 Tsp
Mustard - 1 Tsp
Curry Leaves - Few

  1. Cut cauliflower into small florets and wash with hot water.
  2. Boil water in a pan. Switch off the stove once water starts boiling.
  3. Add some salt and add washed florets. Keep it covered for 10 mins (until the florets turn soft) and then drain the water.
  4. In a bowl, add rice flour, basin flour, corn flour, chilli powder, hing powder and salt. Mix it well.
  5. Add the florets to the mixture and marinate for 30 mins.
  6. Heat oil in a pan.Splutter Mustard seeds.
  7. Add Cumin seeds, Channa dhal and Urad dhal and fry until golden brown.
  8. Add chopped garlic, curry leaves and marinated cauliflower florets.
  9. Keep frying until the florets turn crispy (approx 15 mins)
  10. Add onion and fry for some more time.
  11. Switch off the stove and add chopped spring onion.
  12. Crispy cauliflower curry is ready.

Nutritional Fact:

  • Rich in fibre and Vitamin C