Wash and chop the cauliflower. Add these cauliflower florets with sufficient water and turmeric powder.
When the water starts boiling, remove from flame.
Drain the water and keep it aside. Chop the onion and grind it coarsely.
Heat oil in a pan, add cumin seeds.
Now, add the ground onions and saute it well, until the raw smell goes and the onion paste turns slightly brown.
Add the florets along with sambar powder and salt
Add little water. Cover and cook in low flame.
Keep stirring occasionally, until the water gets drained off and the cauliflowers get cooked.
Finally garnish with fresh coriander leaves.
Spicy cauliflower subzi is ready to be served.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.