Cauliflower Subji Recipe - Cooking Index
Cauliflower Subji Recipe - Cooking Index
| 1 tablespoon | Cauliflower (small) | |
| 1 cup | Chopped tomatoes | |
| 1 | Chopped green chilli | |
| 1 tablespoon | Chopped coriander | |
| Salt - to taste | ||
| 1 teaspoon | Turmeric powder | |
| 1 teaspoon | Garam masala | |
| 2 teaspoons | Dhana jeeru - (coriander-cumin) powder | |
| 1/2 teaspoon | Crushed fresh ginger | |
| 1/2 cup | Water - (approx) | |
| 1 tablespoon | Oil | |
| 1 teaspoon | Jeera - (cumin seeds) |
This vegetable can be eaten with chappaties , naan, rice or even bread. The recipe shown below should be enough for 2-3 people depending on the size of the cauliflower.
Chop or seperate the cauliflower into little pieces, wash and clean thoroughly, in a wok or pan heat the oil. Once hot add the jeera seeds. Once popped add the green chillies and the ginger. Now add the tomatoes. Add salt, tumeric powder, dhana jeeru powder, garam masala and cook for at least 5 minutes until the tomatoes change colour. Once done add the cauliflower peices and water cover and cook on slow heat until the vegetable is tender. You can add a teaspoon of sugar if its too tart for you. Make sure there is enough water to cook the vegetable so it doesn't stick to the pan.
Serve with rice, naan, bread or whatever.
Source:
Southern Delights by Parwathy Akhileswaran
Average rating:
4 (2 votes)
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