A very healthy vegetable dish for poori or chapati. Whenever I make poori no doubt the side dish will be Potato Masala. This time I want to change the tradition from Poori Potato Masala to Cauliflower Capsicum Masala. My kids love cauliflower hence, I often try different combination of it. When I made this masala they just loved it and asked me to do it next time too when I make poori :-) It has a lovely green chilli and ginger flavour. I added ripe tomatoes which gives natural tangy tastes to it. Try this wonderful recipe and I bet you will make it often!
INGREDIENTS:
Cauliflower - 2 cups cut into florets
Capsicum - 2 cups cut into pieces (I used yellow and red)
Onion - 1 finely chopped
Tomato - 2 finely chopped
Green chilli - 2 to 3 slit at the edge
Grated ginger - 1 tsp
Turmeric powder- 1/4 tsp
Salt - to taste
TO TEMPER:
Oil - 1 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Heat oil in a kadai add cumin seeds and chopped onions. Add grated ginger and green chillies. Blend well, add chopped tomatoes.
Let the tomatoes cook well and saute now and then. Do not add water. Add capsicum. Add 1/4 cup of water. Mix well and cook for 2 mins.
Wash the florets well in the running water and add them with the masala.
Blend the florets with the masala and add 1/2 cup of water. Allow cauliflower and capsicum to cook well. Add needed salt.
Mix the tsp of besan flower with 1/4 cup of water without any lumps. Once the veggies cooked add besan flour mixture.
Blend well and cook for 5 more mins. Garnish with curry leaves. Serve hot with poori, roti or chappathis.
TIPS:
I slitted the green chillies at the end instead you can chop finely.
Beans, carrots also can be added to make mixed veggies masala.
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