The magnificence of this recipe lies in its simplicity. It’s an example of the adage less is more… minimal use of spices enhancing the real flavor of the vegetable and the subtle spices.
Cauliflower: 3 cups
Methi seeds: 1 tsp
Hing: ¼ tsp
Red chillipowder: ½ tsp
Turmeric powder: ½ tsp
Rock salt: to taste
Lime Juice: 2 tbsp
Cold-pressed Sesame oil: 1 tbsp or little lesser
Wash clean and separate cauliflower into big florets.
Smear some salt and turmeric powder over the florets and steam in a steamer for around 12-15 minutes.
Do not overcook. Ensure there is a slight bite to the cauliflower.
Heat a pan and dry roast the methi seeds until you can get a nice aroma or it is light brown in color. Cool and pound it into a fine powder.
Heat oil and add hing and methi seeds powder and turn off the flame immediately.
Add red chili powder to the hot oil after turning off the flame.
Add lime juice and ¼ tsp rock salt and mix well. Add steamed cauliflower to this spice mix.
Allow to rest for a while and for the flavors to be absorbed. Sprinkle salt if needed.
Red chilli powder tends to burn very quickly and affects the colour of the dish hence advisable add to hot oil after turning off the flame.
Food group: vegetables
Veggies are loaded with enzymes and high water content.
They aid in digestion and act as a daily dose of vitamins and minerals.
· It could be clubbed with other food groups easily.
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