Cauliflower Pepper Fry

Ingredients

• 2.5 cups small gobi (cauliflower florets)

• 1 small onion

• 1/2 tsp garlic, finely chopped

• 1.4 tsp milagu/kali mirch (black pepper)

• 1/8 tsp turmeric powder

• 1/2 tsp mustard seeds

• 1/8 tsp sombu/saunf (fennel seeds)

• a few curry leaves

• 1 tbsp oil

• salt to taste

Method

Separate cauliflower into small florets and rinse them.

Bring water to boil in a pot. Add the florets along with salt and turmeric powder. Let it boil for 4-5 minutes. Drain the water and set aside.

Meanwhile, peel and thinly slice the peeled onion. Also, finely chop the peeled garlic.

Heat oil in a pan or kadhai.

Add mustard seeds and when they splutter, add fennel seeds.

Once the fennel seeds change colour slightly, add the sliced onions.

Sauté till onions turn transparent.

Then add finely chopped garlic and curry leaves.

Again sauté till edges of onions turn brown in colour.

Now add the cauliflower florets. On medium heat, fry the florets till they start browning at the edges.

Check for salt and add some, if needed.

Finally add the freshly ground black pepper and mix well.

Stir-fry for a couple of minutes more and remove from heat.

Cauliflower Pepper Fry is now ready to be served.

Note

Freshly ground black pepper gives a nice taste to the dish.

You can also garnish with finely chopped coriander or cilantro leaves.

This stir-fry goes well with rice or chappatis.