Chettinad Cauliflower

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INGREDIENTS:
2 cups cauliflower / gobi cut into florets
2 medium onions cut into slices
2 tomatos finely grated or chopped
1 tsp ginger garlic paste
1 sprig of curry leaves
5 tsp oil + for deep frying
1/2 tsp turmeric pdr
1/2 tsp red chilli powder
Salt to taste
Chopped coriander leaves
TO ROAST AND GRIND:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khaskhas 
4-5 methi dana/ fenugreek seeds
8 pepper corns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini
Dry roast the above ingredients and make fine powder.
TO MARINATE:
2 tsp salt
1/2 tsp turmeric pdr

 PROCEDURE:

  • Put the cut gobi florets in warm water ,with salt  and keep aside for 15 mins
  • After 15 mins drain all the water and put the florets on a kitchen towel
  • When it becomes almost dry marinate it with salt and turmeric powder
  • Deep fry the marinated gobi  (you can also shallow fry it)
  • In a kadai heat oil,add curry leaves and sliced onions,saute till it turns light brown
  • Add ginger garlic paste ,fry well,add chopped tomatoes and fry until it becomes mushy
  • Add the turmeric pdr,red chilli pdr and roasted ,ground pdr according to your taste 
  • Now drop in the fried gobi,salt to taste and 1/2 cup water,let it boil for 5-10 mins
  • Turn off the flame and garnish with chopped coriander leaves and your chettinad cauliflower is ready to serve with roti.
  • You can substitute gobi with potatoes, mushrooms,or chicken and prawns.

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