Onion - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Coriander powder - ¾ tsp
Pepper powder - 1 to 1½ tsp
Garam masala powder - ½ tsp
Salt - to taste
Coriander leaves - 1 tbsp (finely chopped)
Tomato - ½
Tomato - ½
Ginger - 1" piece
garlic- 4 to 5 cloves
Oil - 1 to 2 tbsp
Saunf / fennel seeds - ½ tsp
Curry leaves - 1 sprig
Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak in for about 5 minutes. Drain and keep aside.
(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)
Heat oil in a kadai; add all the ingredients under "For seasoning" one by one.
After it crackles, add chopped onion. Fry till onion becomes translucent.
Now add grounded (tomato and ginger garlic ) paste, turmeric powder, red chilli powder and coriander powder and saute for a while.
After that add the drained cauliflower along with salt and give it a thorough mix.
Add water if required; close the pan with a lid and cook for 5 to 10 minutes till the cauliflower becomes soft and water dries up.
Finally, add pepper powder and garam masala powder along with chopped coriander leaves; give it a thorough mix.
Cauliflower Pepper Fry is now ready to serve.
Adjust the water quantity and spice level to suit your taste.