Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in tempered oil along with chopped onion. Tamarind pulp is added while cooking the cauliflower for tanginess. The curry is finished with spice powders and garam masala for heat.
Makes: around 6 Servings of Spicy Cauliflower.
Cauliflower 1 medium head
Green Chiles 3
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1/2 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Tamarind 1 inch sized ball
Cilantro few sprigs
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Wash cauliflower and break it into small florets.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop cilantro.
Soak tamarind in few tablespoons of water for sometime and extract all the thick juice.
Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in cauliflower florets, tamarind extract and salt.
Cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, cumin powder, garam masala, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Garnish with chopped cilantro and serve spicy cauliflower with steamed rice.
Notes: Make sure to cook the cauliflower well.
Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. If the curry gets too spicy or too sour, add some chopped boiled potato.
Variations: You can also add lemon juice during the last stage of the cooking by skipping tamarind.
Other Names: Spicy Cauliflower, Masala Gobi.