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PrintCAULIFLOWER PACHADI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the cauliflower florets in a bowl with the buttermilk, salt and some pepper for 2 hours.
- Heat the ghee in a heavy-based pan, add the onion, garlic and ginger and fry over a gentle heat, stirring occasionally, for about 3-5 minutes or until softened.
- Add the mustard seeds, turmeric and coconut, cook for another 2-3 minutes, stirring constantly.
- Stir in the cauliflower with marinade and the water. Bring it to boil, then reduce the heat, cover the pan and simmer gently for about 10 minutes or until the cauliflower is tender.
- Adjust the seasoning to taste and stir in the chopped fresh coriander.
- Cook for further 3-5 minutes to thicken the sauce. Garnish with whole chillies and serve hot with Steamed rice or Roti.
INGREDIENTS
- 350 grams cauliflower florets
- 150 grams onion, thinly sliced
- 2-3 garlic cloves, crushed
- 50 grams ghee
- 1 tablespoon freshly grated root ginger
- 1 teaspoon mustard seeds
- 150 ml buttermilk
- 1 teaspoon turmeric
- 30 grams desiccated coconut
- 150 ml water
- 1 teaspoon black mustard seeds
- 2 tablespoons chopped fresh coriander
- Pepper and Salt, to taste
- Whole green chillies, to garnish
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