INGREDIENTS |
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- 2 cups shelled peas
- 1 medium-sized cauliflower
- ½ cup mustard oil
- 1 tbsp ginger-garlic paste
- 1 onion (peeled and
- ground to a paste)
- 1 tsp turmeric powder
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- 2 bay leaves
- salt to taste
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2 cloves
- ½" piece of cinnamon
METHOD
Grind all the ingredients for the spice paste Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice. |
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| Mostly Sunny |
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| 31°C |
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| Humidity: 70% |
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