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Writer's pictureNandini R Kini

Chettinad Cauliflower






Ingredients


2 cups cauliflower/gobi cut into florets

2 medium onions cut into slices

2 tomatoes finely grated or chopped

1 tsp ginger garlic paste

1 sprig of curry leaves

5 tsp oil + for deep frying

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Chopped coriander leaves



To be roasted and ground:

1/2 tsp jeera/ cumin seeds

1 tsp daniya/ coriander seeds

1/2 tsp fennel seeds

1 tsp poppy seeds/ khuskhus

4-5 methi dana/ fenugreek seeds

8 peppercorns

2 red chillies

2 cloves/ lavang

1/2 inch cinnamon/ dalchini

Dry roast the above ingredients and make a fine powder.


For the marination:

2 tsp salt

1/2 tsp turmeric powder




Procedure


  • Put the cut gobi florets in warm water, with salt and keep aside for 15 mins

  • After 15 mins drain all the water and put the florets on a kitchen towel

  • When it becomes almost dry marinate it with salt and turmeric powder

  • Deep fry the marinated gobi (you can also shallow fry it)

  • In a kadhai heat oil, add curry leaves and sliced onions, saute till it turns light brown

  • Add ginger-garlic paste, fry well, add chopped tomatoes and fry until it becomes mushy

  • Add the turmeric powder, red chilli powder, and roasted, ground powder according to your taste

  • Now drop in the fried gobi, salt to taste and 1/2 cup water, let it boil for 5-10 mins

  • Turn off the flame and garnish with chopped coriander leaves and your Chettinad cauliflower is ready to serve with roti.

  • You can substitute gobi with potatoes, mushrooms, or chicken and prawns.


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