Cauliflower Pepper Fry

This semi dry Cauliflower Pepper Fry is a great treat for spice lovers!  This will be a best accompaniment for rice with sambar, rasam or curd;  you may also have this as dry subji with chapathi.

Ingredients:

Cauliflower - 1 medium
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)

To Grind:
Tomato - ½

Ginger - 1" piece

garlic- 4 to 5 cloves

For seasoning:

Oil - 1 to 2 tbsp

Saunf / fennel seeds - ½ tsp

Curry leaves - 1 sprig

Directions:

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.

Note:

Adjust the water quantity and spice level to suit your taste.