Cauliflower With Peppers Recipe
Ingredients
| Cauliflower | 1 Medium | |
| Baby potatoes | 8 | |
| Pepper red | 1 | |
| Yellow pepper | 1 To taste | |
| 60 g / 2 oz shelled peas | ||
| Corn oil | 1 Tablespoon | |
| 1/4 teaspoon white cumin seeds | ||
| Curry leaves | 6 | |
| 3 whole dried red chillies | ||
| Onions | 2 , sliced | |
| Garlic | 3 Clove (5gm), chopped | |
| Ginger | 2 Teaspoon, shredded | |
| Chilli powder | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Salt | To Taste | |
| 1 tablespoon chopped fresh coriander leaves, to garnish | ||
Directions
1. Cut the cauliflower into small florets; cut the potatoes into slices; deseed the peppers and cut them into strips.
2. Pour the oil into a heavy-based saucepan set over a moderate heat and add the cumin seeds, curry leaves and the whole red chillies. Quickly move them around to prevent burning.
3. Add the sliced onions, garlic and ginger. Continue to cook for about 2 minutes, still stirring frequently to prevent the onions from burning.
4. Add all the prepared vegetables, followed by the chilli powder, turmeric and salt to taste. Blend everything together and cover. Lower the heat and cook for 5-7 minutes. The steam should cook the vegetables. However, if you feel the dish is getting very dry, add about 150 ml / 1/4 pint of water.
2. Pour the oil into a heavy-based saucepan set over a moderate heat and add the cumin seeds, curry leaves and the whole red chillies. Quickly move them around to prevent burning.
3. Add the sliced onions, garlic and ginger. Continue to cook for about 2 minutes, still stirring frequently to prevent the onions from burning.
4. Add all the prepared vegetables, followed by the chilli powder, turmeric and salt to taste. Blend everything together and cover. Lower the heat and cook for 5-7 minutes. The steam should cook the vegetables. However, if you feel the dish is getting very dry, add about 150 ml / 1/4 pint of water.
Chef
