Adraki Gobi

Cauliflower
Turmeric
Salt

250 gms, split into big florets

1 tsp
1 tsp

Oil
Jeera
Green chilies
Fresh ginger paste
Turmeric powder
Red chili powder
Tomato
Salt
Fresh ginger
Vinegar
Fresh coriander
leaves

2 tbsps
1 tsp
3, slit
1 tbsp
tsp
1 tsp
1 big, chopped into medium-sized pieces
As per taste
2 inch pieces, sliced into thin juliennes
3-4 tbsps
A handful, finely chopped

1. Cut the cauliflower into big florets. Place the florets into a big bowl. Add salt
and turmeric powder and add enough water such that the florets are
immersed in the water. Keep the florets in the water for an hour or so. This will
help flush out hidden worms and to keep the florets crisp.
2. Cut ginger into thin juliennes and soak in vinegar. The ginger may turn a light
pink. Don't be alarmed :)
3. Heat oil in a kadai. Add jeera and green chilies.
4. Add the ginger paste. Add a little water to avoid the ginger paste from sticking
to the kadai.
5. Meanwhile, drain the water in which the cauliflower florets were immersed and
rinse the florets a couple of times to get rid of the excess salt and turmeric.
6. Add the florets to the kadai and add turmeric powder, red chili powder and
salt. Saut well.
7. Add the chopped tomatoes, saut for a few seconds and cover and cook.
8. When the tomatoes have wilted a little and the florets are cooked, but still
firm, drain the ginger juliennes from the vinegar and add to the kadai. Saut
well.
9. Add coriander leaves and cover and cook for a few minutes.
10.Check for salt.