A quickie side-dish for rice.
Ingredients
Cauliflower florets, slit into small pieces - about 2 cups
Carrot, chopped - 1/2 cup
Small onion - 5, crushed or thinly sliced
Green chilly - 2, slit lengthwise
Garlic - 1 clove, crushed
Curry leaves - 1 sprig
Grated coconut - 1/2 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urid dal - 1 tsp (optional - just to add a crunch)
Turmeric powder - a pinch
Salt - as per taste
Method
1. Heat oil in kadai. Splutter mustard seeds. Add the urid dal and let them turn light brown.
2. Add the onions, green chillies, garlic and curry leaves. Saute till they turn transparent.
3. Add the cauliflower, carrot and grated coconut. Add turmeric powder. Gently mix, close and cook. Sprinkle some water if needed.
4. Once cooked, open the lid, add enough salt. Now uncover and cook for 2 more minutes for the moisture to dry up.
Ingredients
Cauliflower florets, slit into small pieces - about 2 cups
Carrot, chopped - 1/2 cup
Small onion - 5, crushed or thinly sliced
Green chilly - 2, slit lengthwise
Garlic - 1 clove, crushed
Curry leaves - 1 sprig
Grated coconut - 1/2 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urid dal - 1 tsp (optional - just to add a crunch)
Turmeric powder - a pinch
Salt - as per taste
Method
1. Heat oil in kadai. Splutter mustard seeds. Add the urid dal and let them turn light brown.
2. Add the onions, green chillies, garlic and curry leaves. Saute till they turn transparent.
3. Add the cauliflower, carrot and grated coconut. Add turmeric powder. Gently mix, close and cook. Sprinkle some water if needed.
4. Once cooked, open the lid, add enough salt. Now uncover and cook for 2 more minutes for the moisture to dry up.
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