Phoolgori rassa (cauliflower in coconut and pepper sauce)

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Sunflower oil
10 Black peppercorns
1 2 cm stick cinnamon
6 Cloves
2 teaspoons Coriander seeds
1 large Onion; sliced finely
220 grams Coconut; grated if fresh, or
; desiccated
4 tablespoons Sunflower oil
2 teaspoons Cumin seeds
600 grams Cauliflower; cut into small
; florets
150 grams Peas; shelled
4 tablespoons Unsalted cashew nuts
150 grams Tomatoes; chopped
1 teaspoon Chilli powder
1 teaspoon Turmeric powder
Salt

Directions

MASALA SAUCE

First cook the masala. Heat the oil in a kadai or wok. Add the whole spices. Fry for a minute. Then drop in the onion and stir-fry until golden and add the coconut and stir-fry until brown. Remove from the heat and cool the mixture.

Add a little water and grind to a coarse paste in a blender. In a separate kadai or wok heat the oil and add the cumin seeds. When they change colour, add the cauliflower, peas and cashew nuts. Mix well.

Add the tomatoes, powder spices and salt. Mix. Add a little water, cover and cook until the cauliflower is nearly done.

Gently stir in the ground masala, season with salt and simmer for 3 minutes.

Serve with rotis and sweet chutney.

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