Ingredient:
1 medium cauliflower; cut in small florets
3/4 cup green peas
1 tbsp oil
4-6 dried curry leaves; crumbled roughly
1 teaspoon mustard seeds
3 medium tomatoes; blanched, peeled and crushed
1 teaspoon tomato purée
2-3 garlic cloves; minced fine
1 inch ginger; grated
2-3 green chillies; minced fine
½ teaspoon turmeric powder
2 teaspoon coriander and cumin powder
salt to taste
2 springs coriander; finely chopped
Method:
Heat the oil in a saucepan, add the mustard seeds and curry leaves. As soon as they splutter; add the tomatoes and tomato puree; stir , turn down the heat and cook for about 5 minutes.
Add the garlic, ginger and chilles, mix and cook for a few minutes.
Add the tumeric, coriander and cumin powders, mix, cook for about a minute
Add the cauliflower and peas and salt, mix well, cover and cook at low heat for about 15 minutes or until cooked. The cauliflower should be al dente, firm but cooked.
1 medium cauliflower; cut in small florets
3/4 cup green peas
1 tbsp oil
4-6 dried curry leaves; crumbled roughly
1 teaspoon mustard seeds
3 medium tomatoes; blanched, peeled and crushed
1 teaspoon tomato purée
2-3 garlic cloves; minced fine
1 inch ginger; grated
2-3 green chillies; minced fine
½ teaspoon turmeric powder
2 teaspoon coriander and cumin powder
salt to taste
2 springs coriander; finely chopped
Method:
Heat the oil in a saucepan, add the mustard seeds and curry leaves. As soon as they splutter; add the tomatoes and tomato puree; stir , turn down the heat and cook for about 5 minutes.
Add the garlic, ginger and chilles, mix and cook for a few minutes.
Add the tumeric, coriander and cumin powders, mix, cook for about a minute
Add the cauliflower and peas and salt, mix well, cover and cook at low heat for about 15 minutes or until cooked. The cauliflower should be al dente, firm but cooked.
