Cauliflower in Mustard-coconut Gravy

  

Ingredients

1 Large cauliflower florets

Yellow mustard seeds 1 ½ tbsp

Fresh grated coconut  4 tbsp

Poppy seeds 1 ½ tbsp / 2 tbsp cashew paste

Green chilies 2-3

Turmeric pdr ½ tsp

Nigella seeds 1 tsp

Mustard oil  2 tbsp

Red chili pdr 1 tsp

roasted cumin pdr  ½ tsp

sugar ½ tsp

ghee 1 tsp salt to taste

 

Preparations

Take mustard oil in a wok/ kadai. Let it smoke, then reduce the heat, allow it to cool a bit. Add the nigella seeds.

Add the cauliflower florets and fry them for 2 minutes

Soak both mustard seeds and poppy seeds in warm water for 30 minutes. Then drain the water, transfer to a mixer jar, grind adding green chilies, coconut and little salt to a smooth paste.

Add the ground paste in the wok/ kadai along with turmeric, red chili and cumin powders, sugar and salt to taste.

Cook till the gravy thickens. Add ghee, garnish with green chilies.

 

 

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