Phoolgori rassa (cauliflower in coconut and pepper sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sunflower oil |
| 10 | Black peppercorns | |
| 1 | 2 cm stick cinnamon | |
| 6 | Cloves | |
| 2 | teaspoons | Coriander seeds |
| 1 | large | Onion; sliced finely |
| 220 | grams | Coconut; grated if fresh, or |
| ; desiccated | ||
| 4 | tablespoons | Sunflower oil |
| 2 | teaspoons | Cumin seeds |
| 600 | grams | Cauliflower; cut into small |
| ; florets | ||
| 150 | grams | Peas; shelled |
| 4 | tablespoons | Unsalted cashew nuts |
| 150 | grams | Tomatoes; chopped |
| 1 | teaspoon | Chilli powder |
| 1 | teaspoon | Turmeric powder |
| Salt | ||
Directions
MASALA SAUCE
First cook the masala. Heat the oil in a kadai or wok. Add the whole spices. Fry for a minute. Then drop in the onion and stir-fry until golden and add the coconut and stir-fry until brown. Remove from the heat and cool the mixture.
Add a little water and grind to a coarse paste in a blender. In a separate kadai or wok heat the oil and add the cumin seeds. When they change colour, add the cauliflower, peas and cashew nuts. Mix well.
Add the tomatoes, powder spices and salt. Mix. Add a little water, cover and cook until the cauliflower is nearly done.
Gently stir in the ground masala, season with salt and simmer for 3 minutes.
Serve with rotis and sweet chutney.
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