Ingredients: Cauliflower – 1, stem removed and cut into florets
Oil – 2 tsp
Urad dal – 1-2 tsp
Mustard seeds – 1-2 tsp
Jeera (cumin seeds) – 1 tsp
Asafoetida – a pinch
Dry red chillies – 2-3 (optional)
Turmeric powder (haldi) – 1 tsp
Red Chilli Powder – 1 tsp or to taste
Salt to taste
Cilantro for garnish
Heat the oil in a flat bottomed pan or skillet. Add the urad, mustard seeds, jeera and asafoetida. If you like spicy food like me, you can also add the dry red chillies here. When the mustard seeds splutter, add the cauliflower. (Note: Make sure to wash and then completely dry the cauliflower before you add it to the pan. If there is water, it tends to get mushy and reduces the crispness of the dish.)
Now add the turmeric powder and the red chilli powder. Mix so the powders coat the vegetable evenly. Let the vegetable mix cook on a slow fire for about 10 minutes, stirring it occasionally. Now add the salt, and cook on slow fire for another 5-7 minutes. Add cilantro for garnish (optional).
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