Amma called up later, asking why I had cooked so much for her. She said she doesn't like cauliflower. I was surprised. I never realized she doesn't particularly like it. Somehow I hadn't taken that information very seriously. Anyway, my colleagues loved it and I was again thinking I must make another version soon. Back home when I was telling Amma about the afternoon lunch, she suggested I make another version that she was talking about.
So after a couple of days, this subzi was prepared for my lunch. This is no Onion, no garlic recipe, and tastes great with rotis. Or even mild pulaos. The other subzi that's almost similar to this in texture is this Aloo Gobi Subzi, which tastes great with rotis too.
Cauliflower florets - 2 cups
Oil for deep frying
Fennel Seeds - 1 tsp
Dry Ginger - 1"
Dry roast the spices and make a paste with water. Keep it aside.
For the gravy
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Tomato puree - 1 cup
Salt to taste
Turmeric powder a pinch
How to make curry
Wash and prep the florets. Soak in hot salted water and remove.
Dry pat and let it get dried completely.
Heat a kadai with just enough oil for deep frying, and deep fry the florets. Remove to a bowl and keep it aside.
Heat a nonstick pan with oil, temper with mustard and cumin seeds. Then add the fennel and sonti paste and mix well. Add water and bring to boil. Now add the tomato puree and red chili powder along with salt and turmeric powder.
When it thickens a bit and the sauce gets cooked well, add the fried cauliflower and combine everything well.
Simmer till the curry gets cooked well and the cauliflower is nicely coated with the masala.
Serve with rotis.
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