Sunday, November 12, 2017

Posted by Mala at 12:00:00 AM 1 comment
Well....to be honest, there are not much different steps of preparation for this curry...just like any other roasted curry...Potato curry , Vazhakkai curry, Spicy cabbage curry, Bittergourd roast
Yam/senai roast etc. But since I made this......rather...my daughter prepared this...this curry is always her specialty..... thought , will share this recipe too with stepwise pictures.
We all know what a great vegetable Cauliflower is...low in calories but super-rich in nutrients, vitamins and minerals. And this curry goes well with south indian menu or north indian curry as a side for rotis.
Please check my Glossary for unknown terms
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Ingredients
Cauliflower - 2, cut into florettes
Fresh shelled peas - 2 cups
Chilli powder - 11/2 tsps
Salt to taste
Curry leaves - handful

To season
Cooking oil - 3 tbsps
Turmeric powder - 1/2 tsp
Hing/asafoetida powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe Cuisine: South/North Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 30 mts

Serves 5-6

Heat oil in a non stick broad pan, add hing and turmeric powders, along with mustard seeds


Now add the cauliflower


curry leaves now


chilli powder enters the pan


Mix well, keep on medium flames


Cover with a lid, so that cauliflower will get cooked

Now, add peas also


Allow everything to get roasted well


when 3/4 done, add salt, keep the flames on the lowest, allow the veggies to get crunchy and well roasted to a golden color.


Serve this wonderful curry with rotis or rice. Choice is yours!!!




This post first appeared in www.malpatskitchen.com


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