A cauliflower-based gravy
I learnt this recipe from my friend’s grandmother. It tastes good with chappatis, phulkas and parathas.
What you need
Cauliflower florets: a handful
Fennel seeds: 1 tsp
Salt to taste
Sugar: 1/2 tsp
Curd: 3 tbsp
Corn flour powder: 2 tsp
Black pepper powder: 1/2 tsp
Coriander leaves: for garnishing
Cinnamon stick: 1/2 inch
Red chilli powder: 1 tsp
Garlic pods: 5
Garam masala: 1 tsp
Cumin seed powder: 1 tsp
Fresh cream: 2 tsp
Soak the florets in a bowl of warm water for 10 minutes. Then wash in running water.
Mix pepper powder, salt and corn flour in curd and marinate the florets for 10 minutes.
In a kadai pour 3 tbsp of oil. Semi-fry the marinated florets till it gives out an aroma. Remove and keep separate.
Grind tomato, red chilli powder, garlic pods, cumin powder and garam masala to a paste with a little water.
In a kadai add 2 tsp of oil and add the fennel seeds. When the seeds splutter add the ground paste. Sauté till the raw smell goes and the oil separates from the gravy. Add fresh cream.
Now add the semi-fried florets, sugar and boil for ten minutes on a low flame.
Garnish with fresh coriander leaves.
Vidya Venkataramanan loves reading, music and trying out some old recipes.