1/2 of a large cauliflower/gobi
2 medium onions
2 medium tomatoes
handful of cilantro/coriander leaves
3-4 green chilies
1 tsp ginger garlic paste
1/4 tsp turmeric pwdr
1-2 tsp coriander cumin pwdr
1/2 -1 tsp red chili pwdr
salt for taste
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing
a few curry leaves
Cut the cauliflower into small florets and wash thoroughly.
Cut the onion into lengthwise slices.
Wash and cut tomatoes into small pieces.
Cut green chili also lengthwise.
Wash and finely chop cilantro.
Place a thick bottom pan on medium heat with oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are crackling, add green chili, hing and curry leaves. Stir it once and add onions. Saute the onions for a couple of minutes. Then add ginger garlic paste and a pinch of salt. Mix it well and cook for 3 to 4 minutes until the ginger garlic looses it's raw smell.
After 4 minutes notice that the onions are translucent and there is no more raw smell from ginger garlic. Stir it once and add tomatoes. Mix it well. Add turmeric, coriander cumin and red chili powder and salt. Mix them well again. If it is too dry add 1 or 2 tbsp of water. Cover it and cook for 4-5 minutes on low medium.
After 4 minutes notice that the tomato has been cooked well. Add cauliflower and mix it well with tomato onion sauce. Do not add any water. Cover it and cook for about 4-5 minutes. After 4 minutes notice that cauliflower oozed out some water. Stir it once and continue cooking for 3-5 minutes on low medium.
After 4 minutes notice that the cauliflower has cooked perfectly. Stir it gently. Do not overcook cauliflower. It should retain it's shape. You may add 1/2 a tsp of garam masala powder if you want extra spicy. Garnish with cilantro and serve it hot with chapati, puri and rice. Enjoy.
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