Monday, April 11, 2016

Cauliflower & Broccoli Stir fry

This curry can be made only with Cauliflower or the combination of broccoli and cauliflower. Either way, it tastes good. Perfect quick fix when you run out of tomatoes in hand and looking for some dish for roti or rice.

Cauliflower and broccoli florets - 11/2cups
Pepper powder- 1/2teaspoon
Fennel seed powder - 1/2 teaspoon 
Onion (chopped) -3 tablespoons
Desiccated coconut - 11/2 tablespoons
Green chilly -1
Few curry leaves
Mustard seeds - 1/2teaspoon
Channa dal & Urad dal - 1/2teaspoon each
Sugar - 1/2teaspoon (optional)
To Grind 
Almonds -10
Small piece of ginger
2-3 cloves of garlic 

Soak the almonds in warm water for about an hour. Then peel the skin, and grind it as a fine paste with ginger and garlic. Keep it aside. 

Make the pepper powder and fennel seeds powder and keep it ready.

Heat oil in a pan, add the mustard seeds. Let them pop up, add the channa dal and urad dal and fry until they turn golden in color. Add the chopped onion, slit green chilly and curry leaves. 
Saute for few minutes, until onion slightly changes in color. Now add the almond paste and cook until the raw smell goes off.
Add the veggies with pepper powder and fennel powder, salt. 
Sprinkle little water, close the pan and cook for 5-6 minutes in high flame.
Add the sugar (optional) and coconut, give it a quick stir and put off the flame. 
Delicious cauliflower and broccoli curry is ready. The veggie should be crunchy, so keep the flame in high and keep an eye. 


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