Note: Highly customised as per individual tastes
Ingredients: (for 2 people)
1) 1 medium-sized cauliflower
2) 2 small-sized onions
3) 6-7 cloves of garlic
4) Coriander leaves to garnish
5) Salt to taste
6) Sugar to taste
7) Red chilli powder to taste
8) Mustard seeds
10) 4-5 tablespoons tomato ketchup
11) 3 tablespoons red chilli sauce
12) 2 tablespoons corn flour
13) 4 tablespoons maida
14) A pinch of Hing
15) A pinch of turmeric powder
16) A bit of ginger
1) Cut the cauliflower into large florets. Half boil the cauliflower in some water. Keep aside.
2) Cut the ginger, onion, garlic and coriander and keep aside.
3) In a large bowl, mix together the maida and cornflour, salt and red
chilli powder to taste and turmeric. Add some water and make a watery paste.
4) Heat some oil in a kadhai. When it is hot, dip the cauliflower florets in the paste and fry till brown in colour. Keep the fried cauliflower florets aside.
5) In the leftover oil after frying, add mustard seeds and hing. Allow the mustard seeds to splutter.
6) Add the garlic, ginger and onion and fry for a little while.
7) Add the cauliflower florets and stir well, ensuring that the florets do not break.
8) Sprinkle a little water and add salt, sugar and red chilli powder to taste. Stir well.
9) Add the tomato ketchup and the red chilli sauce and mix well.
10)Take off from heat and garnish with coriander leaves.
In order to increase the thickness of the gravy, mix a tablespoon of corn flour in water well so that there are no lumps and add this to the curry. Can be eaten with rice, chappatis or just as a snack.