(Adapted from Niloufer Ichaporia King's My Bombay Kitchen)
1.5 cup Cilantro (packed)
3 Green Chilies (adjust according to taste)
2 Cloves Garlic
Small piece of Ginger
1/2 tsp Turmeric
Other ingredients -
1 Large Cauliflower (1-2 lbs)
1 Large Onion
1 tbsp Ginger Garlic Paste
7-8 Curry Leaves
1 tbsp Oil
Salt per taste
2 tbsp frozen/freshly grated coconut
1/2 lime (optional)
Cut cauliflower into large florets. Rub the ginger garlic paste to the florets and set it aside.
Grind all the masala ingredients to fine paste using very little water.
Thinly slice the onion.
Heat oil in a heavy bottom pot or a dutch oven. Add curry leaves and cloves and let them sizzle for a moment.
Add sliced onion and saute until translucent. Now add cauliflower florets and saute for 3-4 minutes on medium heat.
Now add green masala and saute for another 3-4 minutes. Make sure the masala doesn't burn or else use tiny bit of water.
Now add salt and enough water to cook and cover.
Let it boil until the cauliflower is cooked enough. Add coconut, mix and boil for another minute. Serve warm with quinoa, rice, chapati or like me with dosa.
- She has added couple of potatoes to the mix which I avoided.
- I am sure the original recipe with coconut milk tastes great. She uses it to cook the cauliflower.