INDIAN DISH!!

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TAMATRI CAULIFLOWER  (TAMATRI GOBHI)

Cauliflower 600gms

Oil to fry

Ghee / oil 50ml

Cumin ½ tspn

Crushed coriander seeds ¼ tspn

Fenugreek seeds 1/8 tspn

Kalonji 1/8 tspn

Crushed peppercorns 4nos

Coriander leaves 10gms

Red chilli powder ½ tspn

Fennel seeds ¼ tspn

Mustard seeds ¼ tspn

Brown onion paste 50gms

Ginger garlic paste 15gms

Tomatoes (deskinned, deseeded) 300gms

Garam masala powder ¼ tspn

Fenu greek leaves a pinch

Sugar 5gms

Lime juice 10ml

Hing a pinch (dissolved in 1tspn of water)

PREPARATION:

Cut cauliflower into neat flowerettes. Deep fry in hot oil until half done. Drain and keep aside. Puree the tomatoes. Heat 50 ml ghee / oil add hing and whole spices. When they start to splutter, add ginger garlic paste. Stir for 30 seconds. Add tomato puree and onion paste. Stir and reduce until fat separates. Add in cauliflower, salt, and 150 ml of water. Cover and simmer for 10 minutes. Finally add sugar, garam masala powder, lime juice and coriander leaves. Dish out and serve with hot roti or parantha.