Phoolgori Rassa (Cauliflower in Coconut And Pepper Sauce)

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Phoolgori Rassa (Cauliflower in Coconut And Pepper Sauce) Ingredients

MASALA SAUCE	2 ts Cumin seeds
2 tb Sunflower oil	600 g Cauliflower; cut into small
10 Black peppercorns	; florets
1 2 cm stick cinnamon	150 g Peas; shelled
6 Cloves	4 tb Unsalted cashew nuts
2 ts Coriander seeds	150 g Tomatoes; chopped
1 lg Onion; sliced finely	1 ts Chilli powder
220 g Coconut; grated if fresh, or	1 ts Turmeric powder
; desiccated	Salt
4 tb Sunflower oil

Instructions for Phoolgori Rassa (Cauliflower in Coconut And Pepper Sauce)

First cook the masala. Heat the oil in a kadai or wok. Add the whole spices. Fry for a minute. Then drop in the onion and stir-fry until golden and add the coconut and stir-fry until brown. Remove from the heat and cool the mixture. Add a little water and grind to a coarse paste in a blender. In a separate kadai or wok heat the oil and add the cumin seeds. When they change colour, add the cauliflower, peas and cashew nuts. Mix well. Add the tomatoes, powder spices and salt. Mix. Add a little water, cover and cook until the cauliflower is nearly done. Gently stir in the ground masala, season with salt and simmer for 3 minutes. Serve with rotis and sweet chutney. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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