Cauliflower Curry

Directions

• Begin by cutting the cauliflower into florets. Boil these florets in water for five minutes, then drain and set aside.
• Finely chop the onion and tomato.
• Heat oil in a kadai over medium heat. Once the oil is hot, add mustard seeds and wait for them to pop. Then, add urad dal and cumin seeds, frying until the dal turns a light golden brown.
• Introduce the chopped onion, curry leaves, and a pinch of asafoetida powder to the kadai. Sauté until the onions are well browned.
• Next, add the tomato pieces along with a pinch of salt. Continue frying until the tomatoes are thoroughly mashed and integrated.
• Stir in the sambar powder, turmeric powder, and additional salt to taste. Mix everything well.
• Pour in a little water to help combine the spices and vegetables. Add the pre-cooked cauliflower florets to the kadai, mixing well to ensure they are evenly coated with the spice mixture. If necessary, add a bit more water to prevent sticking.
• Cover the kadai with a lid, reduce the flame to low, and let the mixture cook, stirring occasionally, until it reaches a dry consistency.
• Your cauliflower dish is now ready to enjoy.