INGREDIENTS
1 kg cauliflower [break into pieces]
2 large onions
1” ginger
½ pod garlic
2 cardamoms
½ tsp haldi
1 tsp chilli powder
4 tomatoes [chop]
½ bunch coriander leaves [chop]
½ cup curd
2 eggs [hard boil & slice]
Oil, 1 lime, salt, sugar
METHOD
Grind onions, ginger, garlic and cardamom. Plunge cauliflower sprigs in boiling water, remove pan from heat and drain after a minute. Fry masalas well. Add tomato and then cauliflower. Cook for 2-3 minutes. Remove from fire. Mix with curd [Seasoned with salt and sugar]. Garnish with chopped coriander, tomato and egg slices. Squeeze limejuice over.
1 kg cauliflower [break into pieces]
2 large onions
1” ginger
½ pod garlic
2 cardamoms
½ tsp haldi
1 tsp chilli powder
4 tomatoes [chop]
½ bunch coriander leaves [chop]
½ cup curd
2 eggs [hard boil & slice]
Oil, 1 lime, salt, sugar
METHOD
Grind onions, ginger, garlic and cardamom. Plunge cauliflower sprigs in boiling water, remove pan from heat and drain after a minute. Fry masalas well. Add tomato and then cauliflower. Cook for 2-3 minutes. Remove from fire. Mix with curd [Seasoned with salt and sugar]. Garnish with chopped coriander, tomato and egg slices. Squeeze limejuice over.
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