Try this Phoolgori Rassa (Cauliflower in Coconut And Pepper Sauce) recipe, or contribute your own.
Suggest a better descriptionFirst 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.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 servings | ||
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Calories: 325 | ||
Calories from Fat: 249 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.2mg | 2 % | |
Potassium 512.7mg | 13 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 14.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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