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1.5 cup - grated
1/2 cup - Green Peas, thawed
1 - large Onion, chopped
1 - large Tomato, chopped
1 tbsp -
1/2 tsp -
1 tsp each - Cumin seeds,
powder, turmeric, coriander powder
Slat to taste
2 tsp - Oil
2-3 - Green Chillies, chopped small
Black pepper to garnish
1 tsp -
to garnish ( optional )
leaves to garnish
How to Make Cauliflower Bhurji
Wash cauliflower with warm water, grate it and drain well.
Now heat 1 tsp oil in another pan and roast grated cauliflower for 5-6 min on medium flame so that it gets dry and fluffy.
Keep aside once done.
Now heat 1 tsp oil in a pan, splutter cumin seeds and add asafoetida to it.
Add chopped onion and saute till brown.
Add ginger garlic paste and fry for a minute on low flame.
Then add tomatoes and green chilies, cook covered for 4-5 minutes stirring in between.
Add all the spices except garam masala and black pepper, combine well and cook again for 2-3 more minutes till the masala gets cooked.
Now add peas and cook covered for another 3- 4 minutes till it gets slight tender. It might take longer if using fresh peas; you just need to get them almost cooked not completely mashed up.
Add in grated cauliflower and give a gentle toss, don't mix it hard else it will result in mushy cauliflower.
Cook it uncovered for next 3-4 minutes, folding gently in between.
Turn off the flame and add garam masala to the dish.
Serve hot garnishing with black pepper, cilantro and spring onion.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.