Cauliflower Cooked In Ginger and Tomatoes:)

An everyday cauliflower preparation ideal for rotis (chapathis):) It has very basic ingredients. Garlic and garam masala have been consciously avoided. The basic flavour is that of ginger and coriander leaves that have been added in plenty with the tanginess of tomatoes:)

Cauliflower - 1 medium, cut into florets and washed well

Onions - 2 medium, chopped fine

Ginger - 1 inch piece, julienned

Green Chillies - 2, sliced lengthwise

Tomatoes - 3 medium, chopped fine

Turmeric Powder - 1 tsp

Red Chilly Powder - 1 tsp (or adjust according to your taste)

Coriander Leaves - chopped, to garnish

 

Cut cauliflower into florets. Heat oil, add chopped onions, ginger and green chillies to it. Let it become light brown in colour. When brown, add chopped tomatoes. Keep closed with a little sprinkle of water to get the tomatoes mashed and cooked. Once that is done, add turmeric powder and red chilly powder. Put in the cauliflower florets, mix and add enough salt. With again a little sprinkle of water, cover and cook till the cauliflower is well cooked but still crunchy (I like to keep it that way). Let the masala coat the cauliflower and dont let the gravy run. If you feel the gravy is runny, open and keep on high flame till it dries out and just coats the pieces. Add lots of chopped coriander leaves. Serve hot with rotis:)