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Ingredients
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Cauliflower (cut into small florets) -
600 grams
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Whole mustard seeds - 1 tablespoon
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Ginger (shredded) - 2 tablespoons
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Onion (chopped) - 1 pieces
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Chili powder - 1 tablespoon
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Cumin seed - 1 tablespoon
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Garlic (chopped) - 2 cloves
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Curry powder - 2 tablespoons
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Coconut milk - 1 cup
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Tamarind juice - 1 tablespoon
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Cooking oil - 2 tablespoons
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Water - ˝ cup
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Lime juice 1 teaspoon
Method
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Heat 2 tablespoons of cooking oil
and fried mustard seed until it stop popping inside the closed
wok.
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Add onions, garlic, and ginger ,
sauté until fragrant then add curry powder, chili powder, cumin
seeds and stir fry for 1 minutes.
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Add water, tamarind juice and
cauliflower, stir well and bring to boil. Add coconut milk and
continue to simmer until cauliflower is cooked and soften. Dish
up, add lime juice and serve.
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