1. Cauliflower florets - 2 cups
2. Onion - 2 (large)
1 - chopped
3. Tomato - 1 (chopped)
4. Ginger - 1 inch piece
5. Garlic - 2 cloves
6. Bay leaves - 1
7. Cloves - 3
8. Pepper corn - 5
9. Turmeric powder - 1/4 tsp
10. Coriander powder - 2 tsp
11. Chilli powder - 2 tsp
12. Oil for frying
13. Salt to taste
14. Coriander leaves/Cilantro to garnish
15. Water - 1/2 cup
Preparation:
1. Wash and clean the cauliflower. Boil water, add salt and drench the cauliflower. Let it stay for 3 minutes. Switch off the flame, drain all the water and pat dry the cauliflower in a clean kitchen towel. Keep aside till use
2. Heat oil in a kadai/wok. Deep fry the cauliflower florets till they turn light brown. Remove to a paper towel
3. Grind together 1 onion, ginger and garlic to a fine paste
4. Heat 1 tbsp oil in a pan. Add bay leaf, cloves and peppercorn
5. Put the chopped onion and saute well till they turn golden brown
6. Add the onion-ginger-garlic paste, chilli powder, turmeric powder, coriander powder, mix well and cook for 2 minutes
7. Put the chopped tomatoes and cook till they become mushy
8. Add 1/2 cup water and mix well to form a thick gravy
9. Now add the fried cauliflower and mix well.
10. Cook on low flame for 5 mins
11. Garnish with coriander leaves
Serve hot with roti/chapathi
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