Ingredients

• Per 7 oz cauliflower florets

Batter

• 1 tsp chilli powder
• 1 tsp black pepper
• 1 tsp ginger garlic paste
• 1 tsp corn flour
• 1 tsp wheat flower
• Water sufficient to make paste

Tempering

• ⅔ oz oil
• 1 diced onion
• 4 red chilli
• 1 tbsp chopped garlic
• 1 green chilli
• 4 curry leaves
• &frac14 tsp turmeric powder
• &frac14 tsp chilli powder
• &frac14 tsp coriander leaf
• &frac14 tsp cumin powder
• &frac14 tsp crushed pepper
• 1-½ oz curd
• 1 tbsp lemon juice

Procedure

Coat florets with batter.

Oil should be hot enough that a lump of batter bubbles but does not brown.

Add florets to oil individually.

Fry until golden. Set aside to drain.

In small skillet, sauté red chillis, garlic, green chilli and curry leaves.

Sauté until garlic golden brown.

Add diced onion.

Add tumeric, cumin, chilli powder, coriander, salt and pepper. Mix well.

Add curd. Mix well.

Add florets. Coat well.

Add lemon juice.

Notes

• ref: Venkatesh Bhat, Swasthi's Recipes