Cauliflower (green peas) Fry
Vessel : cookiing pan and a lid to cover.
Half bouquet of Cauliflower, floret seperated
1 small cup of green peas.
1 medium size onion chopped finely
1 medium size tomato chopped finely
1 tablespoon coconut puree
2 pods of garlic
1/2 inch ginger
(make ginger/garlic paste)
Spice : 2 cloves, cinnamon stick, 1 cardamon struck hard once, few grains of somb
Masala : 1/2 teaspoon cummin power, 1/2 teaspoon corriander powder, chilli powder (according to taste), a pinch of turmeric powder
Coconut Oil - 3 tablespoon
1/ Wash the cauliflower florets in running water. Add salt in hot water and soak the florets for 30 minutes.
2/ Boil green peas for 6 minutes. Add salt to the boiling water.
3/ Heat 1 tablespoon of coconut oil in a cooking pan. Add the spices one by one.
4/ Fry onions. When they trun brown, add ginger garlic paste and fry from a minute.
5/ Add tomatoes and fry until the juice is evaporated. Add coconut puree and mix well.
6/ Add the masala and mix well for a minute. Add half a cup of hot water.
7/ Filter florets and green peas to remove from water completely. Add them to the cooking pan and mix well.
Note : Cauliflower should not be stired vigourously. To avoid them from breaking, slowly stir from the wall of the cooking pan to the center.
8/ Close the pan with a lid and cook in low flame for 5 minutes.
9/ Open and add 2 tablespoon of coconut oil and fry to the dish until until needed consistency over low flame. ATTN: the dish will quick stick to the pan. That's the reason we greese using coconut oil. Stay close by and keep stiring slowly.
Had cauliflower fry with vendakai sambhar. The dish is excellent with chapathis.