Hara Bhara cauliflower is easy to cook and looks like you labored over it. It tastes great with freshly made, hot Chapatis!
Ingredients :-
Cauliflower - 1 big (cut them as if you can see the heads of the flower along with the stem)
Onions - 1/2
Chillis - 5
Ginger Garlic Paste
Curd/ Yogurt - 2tsp
Pepper Powder - 1tsp
Chana dal - 1tsp
Jeera - 1tsp
Pudhina / Mint leaves- 1 cup
Coriander leaves - 1 cup
Pinch of Turmeric
Refine oil : 1 tbsp
Salt to taste
Procedure :-
In a blender take coriander, pudhina, chillis and grind it into a paste and keep it aside.
Cauliflower florets wash and pat dry with paper towels.
Now in a bowl add the cauliflower florets, grinded paste, ginger-garlic paste, curd, pepper powder, turmeric, salt and mix well and keep it aside for 1hr.
Heat the cooking oil in a deep pan on medium heat. When hot, add the cumin seeds, channa dal and curry leaves,ginger-garlic paste,fry for sometimes.
To this add the marinated cauliflower mix, and stir to coat well.
Cover and cook till the cauliflower are tender. Check occasionally and stir to ensure the sauce does not scorch. When done, stir and turn off heat.
Ready to serve with chapati or rice.
I am honourned to received "Best Innovative Recipe Award" from Julie of Erivum Puliyum. Thank you so much Julie for giving me this prestigious award.
Sending this to Julie's "EP Series : Mint & Coriander", Vardhini's "Healthy Diet – Vegetarian Side Dishes" and EP Series @ Mint & Coriander event guest hosted by Surabhi brainchild by Erivum Puliyum
Ingredients :-
Cauliflower - 1 big (cut them as if you can see the heads of the flower along with the stem)
Onions - 1/2
Chillis - 5
Ginger Garlic Paste
Curd/ Yogurt - 2tsp
Pepper Powder - 1tsp
Chana dal - 1tsp
Jeera - 1tsp
Pudhina / Mint leaves- 1 cup
Coriander leaves - 1 cup
Pinch of Turmeric
Refine oil : 1 tbsp
Salt to taste
Procedure :-
In a blender take coriander, pudhina, chillis and grind it into a paste and keep it aside.
Cauliflower florets wash and pat dry with paper towels.
Now in a bowl add the cauliflower florets, grinded paste, ginger-garlic paste, curd, pepper powder, turmeric, salt and mix well and keep it aside for 1hr.
Heat the cooking oil in a deep pan on medium heat. When hot, add the cumin seeds, channa dal and curry leaves,ginger-garlic paste,fry for sometimes.
To this add the marinated cauliflower mix, and stir to coat well.
Cover and cook till the cauliflower are tender. Check occasionally and stir to ensure the sauce does not scorch. When done, stir and turn off heat.
Ready to serve with chapati or rice.
I am honourned to received "Best Innovative Recipe Award" from Julie of Erivum Puliyum. Thank you so much Julie for giving me this prestigious award.
Sending this to Julie's "EP Series : Mint & Coriander", Vardhini's "Healthy Diet – Vegetarian Side Dishes" and EP Series @ Mint & Coriander event guest hosted by Surabhi brainchild by Erivum Puliyum
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