When you have a party at home, it's always difficult to create a perfect balance between vegetarian and non-vegetarian dishes even though there are a lot of vegetarian options.
Trust me I have struggled to create this balance and been in such situations a lot. Every friend's circle has one or two friends that feel left out when it comes to veg food choices.
Don't worry this dish will help to fill up the void by using the same ingredients and cooking method as a non-vegetarian curry.
What do you need for 3-4 Servings
Cauliflower Medium size (appx 400 gms)
2 tsp ginger garlic paste
2 tsp home made chili powder (kulambu milagai thool)
1 tsp chicken masala powder
1/2 tsp turmeric powder
4 coconut pieces (Medium size)
1 tsp fennel seeds
Salt as needed
Oil 2 tbsp
1/2 tsp mustard seeds
Few curry leaves
Add cauliflower florets into the boiling water with turmeric and rock salt. Drain it after 2 mins. [PIC 1 & 2]
Chop the onion and tomato roughly.
Add a tbsp of oil in a Kadai then add chopped onion and saute it for a minute. Add ginger garlic paste, cook until raw smell goes off. [PIC 3]
Now add chopped tomatoes and cook until it becomes soft and mushy. [PIC 4]
Next add homemade chili powder, Chicken masala powder, salt. Give a little stir and switch off the flame. Grind when it cools down and keep this grinded masala aside. [PIC 5 & 6]
Grind coconut with fennel seeds separately and keep it aside.
Pour a tbsp of oil in a Kadai, when its hot add mustard seeds and curry leaves.
Now add the cauliflower florets and cook until it changes into light brown colour. (It will take 3-4 mins to attain this texture)
Pour grinded masala with 2 cups of water. Let it to boil for 7-8 mins in medium flame. [PIC 7 & 8]
Now add grinded coconut paste and cook for 2 mins. [PIC 9]
Finally garnish with chopped coriander leaves. [PIC 10]
Substitute for home made chilli powder : 2 tsp red chili powder and 1 tsp coriander powder.
If you don’t have chicken masala powder, Use 1 inch cinnamon, 2 cloves.
This recipe goes well with rice and chapati.
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