Ingredients
Cauliflower-25 small florets
Bigonion -1 small size
Tomato-1 small size
Chillipowder-2 tsp
Turmericpowder- a pinch
Salt- to taste
Oil-4 tbsp
For Seasoning
Curry Leaves-little
Fennel Seeds-little
Method
First put the florets in hot water with small teaspoon of salt.Wait for 10 minutes.Cut the onion and tomato into small pieces.Keep the kadai in stove with four tablespoon of oil.Then seasoning the curryleaves and fennel seeds in the oil.Add the onion and tomato in the kadai saute for a while.After few minutes the onion will be changes into light brown and tomato should be soft.Add the cauliflower florets into that saute for 3minutes.Then add the chillipowder, turmeric powder and salt.Saute for 2minutes and add a half tea cup of water.cook for a while till the water get absorbed.
Cauliflower-25 small florets
Bigonion -1 small size
Tomato-1 small size
Chillipowder-2 tsp
Turmericpowder- a pinch
Salt- to taste
Oil-4 tbsp
For Seasoning
Curry Leaves-little
Fennel Seeds-little
Method
First put the florets in hot water with small teaspoon of salt.Wait for 10 minutes.Cut the onion and tomato into small pieces.Keep the kadai in stove with four tablespoon of oil.Then seasoning the curryleaves and fennel seeds in the oil.Add the onion and tomato in the kadai saute for a while.After few minutes the onion will be changes into light brown and tomato should be soft.Add the cauliflower florets into that saute for 3minutes.Then add the chillipowder, turmeric powder and salt.Saute for 2minutes and add a half tea cup of water.cook for a while till the water get absorbed.
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