Cauliflower dry curry

Ingredients

• 1 head of Cauliflower
• ½ teaspoon red Chili Powder
• 1 or 2 teaspoon dry Coconut Powder
• A pinch of Turmeric Powder
• Salt

For Tempering/Seasoning:

• 1 or 2 teaspoon Oil
• 1 or 2 broken Red Chilies
• ½ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• ½ teaspoon Bengal Gram (Pachi Senagapappu, Chana Dal)
• ½ teaspoon Black Gram (Minappappu, Urad Dal)
• A few Curry Leaves

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Preparation

• Thoroughly wash cauliflower, remove the stem and leaves and chop very finely. Keep aside.
• Heat oil in a non-stick pan and add mustard seeds. When they splutter, add cumin seeds along with chana and urad dals and sauté until they turn golden brown in color.
• Add broken red chilies and fry for some time. Then add curry leaves and chopped cauliflower along with turmeric and mix well.
• Cover and leave the pan for some time on low flame until cauliflower gets cooked and loses the raw smell. Keep stirring now and then. Sprinkle some water if needed.
• When the raw smell from cauliflower goes away, add coconut powder, chili powder (if using) and salt and mix well.
• Leave the pan for some more time again. Be sure to keep the flame on low as this curry tends to get burnt easily.
• When it4s done, switch off the flame and transfer the curry into a serving bowl and enjoy with rice.