Cauliflower is an easy dish and gets cooked several times every week at home. Funny thing is I realized everyone likes it their own way. My kids like is slightly boiled and then sauteed in oil or of course deep fried, my husband likes it as a curry while I like it cooked with potatoes (dry). With so many different ones being made at home each week, it was difficult to pick one to post. Finally picked this dish - its adapted from one that my Mom makes when we have friends over. She learnt it from one of my friends who is a great cook and hostess. She makes it with chicken but my Mom's version is with Cauliflower. I wonder how the same vegetable can taste so different depending on the ingredients used.
This is my entry for JFI :Cauliflower event intiated by Indira of Mahanandi and hosted by Paajaka recipes..
1 Cauliflower (cleaned and cut into small pieces)
2 large Onion (cut into thin slices)
Green chillies (cut into thin slices)
Ginger-garlic paste - 1 tea spoon
Curry leaves - 1 stem
1 Lemon or 2 table spoon of lemon juice
Turmeric powder - to taste
Salt - to taste
Besan - 2 or 3 table spoon
Oil - 2 or 3 table spoon
Marinate the cauliflower with ginger-garlic paste, lemon juice, chili powder, turmeric powder, salt and 1/2 the cut onions. Sprinkle the besan and mix well and aside for 2-3 hours.
Add oil to a saute pan and then add green chillies and curry leaves.
Once it sputters, add the additional onions and fry.
Let the onion start changing colour, before adding the marinated cauliflower and cook on low heat until the cauliflower cooks through.
Put the heat on high and fry. Adjust spice level at this point.