by Tarla Dalal
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Cauliflower is an all-time favourite vegetable, but mostly deep-fried or sautéed in oodles of oil. As a healthy change from these formats, try this delicious Khatta Gobhi, a preparation of cauliflower in a sour curd-based gravy.
Not only is this recipe oil-free and low-cal, it is also excessively tasty and nutritious, brimming with the goodness of vitamin C and calcium.
Flavoured excitingly with a semi-spicy paste, this wholesome treat is a brilliant accompaniment to steaming hot parathas .
- Combine the curds, milk, turmeric powder, prepared paste and salt in a deep bowl and whisk well. Keep aside.
- Heat a non-stick kadhai on a medium flame and when it is hot, add the mustard seeds, urad dal, curry leaves, red chillies, garam masala and asafoetida and dry roast them for 15 to 20 seconds.
- Add the prepared curds-milk mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the cauliflower, coriander and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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