Cauliflower Masala

          Cauliflower, I love this vegetable in any form, but my daughter, like many others can have this only in the manchurian or pakora form, now, I love them too but both the dishes are deep fried. Cauliflower Masala, well I gave it a name, I've tasted something similar to this long time back and I've tried reproducing it in my kitchen. It was a definite hit, tasted awesome, my daughter loved it so much. She had it with rotis for dinner and the next day, she had it just like that, as a snack, I should say, an healthy alternative to the manchurian and pakoras, give this a try, you'll love it..

Need To Have

• Cauliflower - 1 small
• Onions - 3 medium chopped finely
• Tomatoes - 3 medium chopped
• Grated Ginger - 1 tablespoon
• Red Chilly Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Garam Masala - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Chopped Coriander - 1/4 cup

Roast & Grind

• Coriander Seeds - 1/2 tablespoon
• Cumin Seeds - 1/2 teaspoon

Method

          Break big pieces of the cauliflower, wash well and then add to boiling water with salt, switch off and leave for 5 minutes, this way the cauliflower is cleaned well. Roast and grind ( coarsely pound) the given 2 ingredients. 

            Heat some oil, add the cumin seeds, when it starts sizzling, add the onions, saute till it turns pink, for 2 minutes. Then add the tomatoes, mix, then add the turmeric and chilly powder, the ground coriander-cumin powder and salt. Keep sauteing for another 3 to 5 minutes, till it is thick and looses all the raw smell. 

          Now add the cauliflower pieces and the grated ginger, mix, sprinkle some water, cover and cook till the cauliflower is done. Keep mixing in between and if it starts sticking to the pan, sprinkle some more water. Finally add the garam masala and the chopped coriander, mix and serve with rotis or even as an appetizer.

Note

If the cauliflower variety cooks faster (like in the US) be careful with the water, the cauliflower available in India, needs a few sprinkles of water.

But do not add all the water at one time, add as needed.

To serve, place a piece of cauliflower and then top it with the masala, this is a semi-dry dish.

Freshly roasted and pounded ( I use the mortar and pestle) coriander and cumin seeds has a nice flavor that's absent in the store bought powders. 

You can use big chunks of frozen cauliflower also for making this dish.

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