Ingredients-
1/2 kg cauliflower florets cut in equal size (not very small), washed
finely chopped one inch ginger
finely chopped 4-5(if big pod) garlic or the complete 1 pod if the cloves are small in size
finely chopped 2 green chillies
finely chopped tomatoes 1 big
2 tablespoons of cooking oil, jeera or cumin one teaspoon, pinch of asafoetida
half a teaspoon of turmeric and salt to taste
Add oil to the wide kadai or not so shallow pan, put it on the low flame, add cumin seeds with a pinch of asafoetida and wait for it to turn light brown (you can make out with the smell). Then add chopped garlic, ginger and chillies. Fry it on the low flame till they turn brown and then add cauliflower florets. Cover it with the lid and cook for 4-5 minutes on medium-low flame, then add turmeric powder and chopped tomatoes and again cover it for 3-4 minutes. Add salt and cover again for 3-4 minutes. When you feel that cauliflower is nearly done (it should not turn soft, has to be slightly crunchy in taste), remove the lid and put it on high flame to dry the excess water, add chopped coriander while tossing it in the high flame. After drying out the excess water, the spicy gobi or cauliflower is ready to serve with chapatis.
1/2 kg cauliflower florets cut in equal size (not very small), washed
finely chopped one inch ginger
finely chopped 4-5(if big pod) garlic or the complete 1 pod if the cloves are small in size
finely chopped 2 green chillies
finely chopped tomatoes 1 big
2 tablespoons of cooking oil, jeera or cumin one teaspoon, pinch of asafoetida
half a teaspoon of turmeric and salt to taste
Add oil to the wide kadai or not so shallow pan, put it on the low flame, add cumin seeds with a pinch of asafoetida and wait for it to turn light brown (you can make out with the smell). Then add chopped garlic, ginger and chillies. Fry it on the low flame till they turn brown and then add cauliflower florets. Cover it with the lid and cook for 4-5 minutes on medium-low flame, then add turmeric powder and chopped tomatoes and again cover it for 3-4 minutes. Add salt and cover again for 3-4 minutes. When you feel that cauliflower is nearly done (it should not turn soft, has to be slightly crunchy in taste), remove the lid and put it on high flame to dry the excess water, add chopped coriander while tossing it in the high flame. After drying out the excess water, the spicy gobi or cauliflower is ready to serve with chapatis.
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