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cauliflower mezhukkupuratti, mezhukkuparatti, stir fry, crispy, cauliflower
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Cauliflower Stir Fry
Prep Time
10 mins
Cook Time
20 mins
 
Ingredients
  • 1 Medium cauliflower (about 4 cups heaped florets), drained well
  • 3 tablespoons oil
  • 3 garlic cloves finely sliced
  • 1/4 cup finely chopped onion
  • 2 sprig curry leaves optional
  • 2 green chillies slit
  • 1/2 cup chopped tomato almost 1/2 a medium tomato
SPICES
  • 2 teaspoons chilly powder I used mild, so adjust as per your taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt or to taste
  • cilantro for garnish
Instructions
  1. Add oil in a pan and place it on medium high heat. Add garlic, let it roast slightly and then add onions + curry leaves + green chillies and cook till onion are translucent. Add the spices and sautee for additional minute. To this add tomatoes, stir and turn the heat to low and cover the lid till tomato softens and oil layer can be seen on top.
  2. Add the cauliflower florets, turn the heat to high(very important) and mix it well so that the florets are coated with the spices. Mix every minute so that it doesn't burn, till you no longer see any moisture, for approximately five minutes.
  3. Add salt, turn the heat to low and cover the pan with a lid and let it cook for 3-5 minutes.
  4. Take the lid out and let it roast on low till the required roasting is achieved.
  5. Serve this with roti or rice.
Recipe Notes

Just remember, once you add the cauliflower, turn the heat to high till moisture evaporates, then cover and cook on low.

After cooking, if you still see water, take the lid off and turn the heat to high for a minute or two.

To drain the water completely, I spread the cut florets on the kitchen towel and let it drain for 30minutes to an hour on the kitchen counter.

If you like the crunch, don't cover the pan after adding the cauliflower. Take it off the stove after the first 5 minutes once the moisture evaporates. Also add salt with the cauliflower.