1. In a blender, grind the toasted coriander seeds. To the coriander and cumin mixture in the blender, add the diced tomatoes, fresh chilies, garlic and ginger, ground turmeric powder, salt and black pepper. Blend all the ingredients into a smooth paste. Reserve in a small glass bowl. 2. In a non-stick sauce pan, heat oil and fry fenugreek seeds until dark. Add cauliflower and stir-fry uncovered in medium heat for about 10-15 minutes. 3. When cauliflower has wilted and become softer, mix in the tomato-spice mixture and cook for few more minutes until all the liquid is completely absorbed and the cauliflower is cooked dry. 4. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread). ---------------------------------------------------------------------------
Nutrition
Ingredients
