I was introduced to the world of blogs a few years back, when the blogs were few and far between and it was easy to follow the handful of blogs. Then, the blogs proliferated and much as I would have liked to keep myself abreast, it is just not possible to read all the blogs that pique my interest. That’s where Google Reader came to my rescue and whenever I found a blog that I liked, I followed it by adding it to my reader (*hint hint* add my blog to your reader, if you haven’t done so already 🙂 ). Anyway, my friends and I share and exchange notes on the blogs that we follow and I have come across quite a few new blogs through them. One such gem is Mriganayani, oh I love the name, introduced by my dear friend, Arch. I scanned through her blog and the one recipe that caught my interest was Cauliflower Pepper Fry. I love pepper (so much that I add it to my chai, for kicks!) and the combination looked like a match made in heaven.
I followed her recipe to the T with few minor changes and made it dry, as I was going to have it with rice. This goes perfectly with rice as well as rotis and may make an awesome sandwich filling too.
1Tsp Black pepper
1 Tsp Cumin Seeds
2 red chillies
1 Tsp ghee
1 Onion – cubed
1 onion – chopped
1 caulilfower – cut into florets
1 Tsp – Turmeric
1 Tsp -salt (more or less based on your taste buds)
1 Tbsp – Almond Butter
For Thalippu (Tempering)
1 Tsp – Mustard
Few curry leaves
1 Tsp – Oil (Vegetable or Sesame or Coconut)
Saute the cubed onion with the spices (Black pepper, cumin & red chillies) in ghee and grind them to a paste.
In a deep dish, add the ingredients for tempering and wait till the mustard finishes it dance and cools down. Now, add the chopped onions, wait till turns semi-translucent and then add the cauliflower, turmeric and salt. Close the dish and let it cook till the cauliflower is almost done. I like my cauliflower cooked but crunchy, so I just cooked for about 7-8 minutes, if you want it well done, cook for a little longer.
Add the ground paste at this point along with the almond butter and cook it for a few more minutes. At this point, if you find it a little spicy, you can tone it down by adding another tsp of ghee or almond butter.
Eat with rice & dhal / yoghurt or with rotis or just as is, as a little snack. It is perfect, any which way!
If you do not have access to almond butter, just follow the original recipe and add a handful of cashews (or almonds) when you grind the ingredients.