This is a quick and delicious dish made with Cauliflower. This dish goes well with Rice, Chappati, Roti etc. It is a dry Subzi and so is lunch box friendly as well.
Cauliflower Florets – 3 cups
Oil – 2 tbsp
Cumin Seeds – ½ tsp
Asafoetida – 1 pinch
Green Chillies – 1 (chopped into 2)
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – 1/8 tsp
Salt – to suit taste
Tomato – 1 (deseeded and cut into strips)
Kasoori Methi (Dry Fenugreek Leaves) – 1 tsp
Coriander Leaves – 2 tbsp
Boil enough water to immerse the Cauliflower Florets. When the water comes to a boil, immerse the Florets in it. Add ½ tsp of Salt and simmer for 2 to 3 minutes. Strain the water and keep aside the florets. Ensure that the Florets are cooked well.
Heat the Oil in a broad pan. Crackle Cumin Seeds. Add Asafoetida and Green Chilli. Stir for a few seconds.
Add the blanched Florets and stir cook for 3 to 4 minutes. Let the Oil cover the florets evenly.
Sprinkle all the dry spices evenly and stir them well. Cook for 3 to 4 minutes in low medium flame covered with a lid. Stir them once a while.
Add the Tomato slices. Cover with the lid and simmer for 3 to 4 minutes in medium flame- stirring frequently.
Remove the lid. Add the Kasoori Methi crushed with the palms. Cook for a few more minutes to make the dish dry. Add the Coriander Leaves.
Mix well and transfer to a serving bowl. Serve hot with Roti or Chappati etc.