INGREDIENTS:
- Cauliflower - 1 small
- Tomato - 1 large
- Cloves - 2
- Onion, chopped - 2 large
- Pepper powder - 1/4 tsp
- Garlic paste - 1 tsp
- Ginger, chopped - 1 inch piece
- Oil - as reqd. for frying
- Salt - to taste
- Turmeric powder - 1/4 tsp
- Cilantro leaves, chopped - 1 Tbsp
- Coriander Powder - 1 tsp
- Meat masala - 1/2 tsp
- Red Chilly Powder - 1 tsp
METHOD:
- Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities. Strain and pat dry with a paper towel.
- Heat oil in a pan and deep fry the cauliflower florets till light brown.
- Spread them out on a plate lined with paper towel to take out the excess oil.
- Heat a 1 tbsp of oil in a pan and add cloves and pepper powder. To this add chopped .
- Saute till the onions turn dark brown.
- Add chopped ginger, garlic paste, chilly powder and coriander powder, meat masala and enough salt to the onions and mix well.
- Cook till the masala color turns darker red.
- Now add the chopped tomato and cook for 1 or 2 mins till the tomato pieces become soft.
- Add 1/2 cup water and mix well to make thick gravy.
- Add the deep fried cauliflower florets and mix well till the florets get completely covered with the masala.
- Cook on low heat for 5 mins.
- Garnish with chopped cilantro leaves and serve hot with roti or appam.
