| Description | South Indian dish | |
| Curry Type | Vegetable | |
| Strength | Mild | |
| Difficulty | Easy | |
| Source | Mom | |
| Vegetarian | Yes | |
| Vegan | No | |
| Time to prepare | 10 minutes | |
| Time to cook | 15 minutes | |
| No. of servings | 6 | |
| Ingredients | 1 cauliflower, broken into pieces
1 tbsp Besan (gram flour) 1/2 cup water 1 tsp chili powder 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp cumin seeds 1 tsp mustard powder 1 tsp tumeric 8 curry leaves 10 ounces thick coconut milk juice of 2 lemons salt lime slices (to garnish) | |
| Instructions | Mix the besan with a little water to make a smooth paste. Add the chili, cumin, coriander, mustard tumeric and salt. Add the remaining water and blend well.
Heat the oil in a wok or karahi and fry the curry leaves and cumin seeds. Add the spice past and simmer for about 5 minutes. If sauce gets too thick, add a bit more water. Add the cauliflower and coconut milk and bring to a boil. Reduce heat, cover and simmer until the cauliflower is tender but still a bit crunchy. Cook longer if you prefer. Add the lemon juice and served garnished with lime slices. | |
| Notes | - | |
| Comments |
| [ Home |
Search |
Indexes |
News |
Links |
About ]
| ||
| Death by Curry | http://rubymurray.com |