Chettinad Cauliflower

2 cups cauliflower/gobi cut into florets

2 medium onions cut into slices

2 tomatoes finely grated or chopped

1 tsp ginger garlic paste

1 sprig of curry leaves

5 tsp oil + for deep frying

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Chopped coriander leaves

To be roasted and ground:

1/2 tsp jeera/ cumin seeds

1 tsp daniya/ coriander seeds

1/2 tsp fennel seeds

1 tsp poppy seeds/ khuskhus

4-5 methi dana/ fenugreek seeds

8 peppercorns

2 red chillies

2 cloves/ lavang

1/2 inch cinnamon/ dalchini

Dry roast the above ingredients and make a fine powder.

For the marination:

2 tsp salt

1/2 tsp turmeric powder

Put the cut gobi florets in warm water, with salt and keep aside for 15 mins
After 15 mins drain all the water and put the florets on a kitchen towel
When it becomes almost dry marinate it with salt and turmeric powder
Deep fry the marinated gobi (you can also shallow fry it)
In a kadhai heat oil, add curry leaves and sliced onions, saute till it turns light brown
Add ginger-garlic paste, fry well, add chopped tomatoes and fry until it becomes mushy
Add the turmeric powder, red chilli powder, and roasted, ground powder according to your taste
Now drop in the fried gobi, salt to taste and 1/2 cup water, let it boil for 5-10 mins
Turn off the flame and garnish with chopped coriander leaves and your Chettinad cauliflower is ready to serve with roti.
You can substitute gobi with potatoes, mushrooms, or chicken and prawns.

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