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 |
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