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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Cauliflower - 1 no
- Nigella seeds(Kalonji) - 3/4 tsp
- Mustard seeds - 3/4 tsp
- Fennel seeds(Perinjeerakam) - 3/4 tsp
- Cumin seeds(Jeerakam) - 3/4 tsp
- Fenugreek seeds(Uluva) - 3/4 tsp
- Red chillies(broken into small pieces) - 3 nos
- Asafoetida(A pinch, Kayam) -
- Red chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Green chilly(finely chopped) - 1 no
- Lemon juice - 1 tbsp
- Water(As reqd) -
- Salt(As reqd) -
- Oil - 3 tbsp
- Coriander leaves (for garnishing) -
- julienned ginger (for garnishing) -
Ingredients
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Instructions
- Heat oil in a pan and add all the seeds(kalonji, mustard, fennel, cumin and fenugreek), whole red chili and asafoetida and allow it to splutter.
- Add cauliflower, turmeric, red chilly powder and green chilly and mix well.
- Cook until cauliflower is done to your liking and all the water has evaporated.
- Garnish with coriander leaves and julienned ginger.
- ***Note: Kalonji** - It can also be found under these names black caraway, roman coriander, or black onion seeds.
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