Want to balance out the sweetness of the Vattayappam with something spicy? Then try spicy Cauliflower Green Peas Masala.
Cauliflower Green Peas Masala
- Cauliflower florets – separated from 1 medium sized cauliflower
- Green Peas (Fresh or Frozen) – 1/4 cup
- Onion (sliced) – 1 large
- Tomato (sliced) – 2 medium
- Tomato Ketchup – 3 tbsp
- Slit Green Chillies – 2
- Curry Leaves – A sprig
- Minced Ginger -1 tbsp
- Minced Garlic – 1 tbsp
- Oil – 2 tbsp
- Meat Masala/ Chicken Masala Powder – 2 tbsp
- Red chilly powder – 1 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Garam Masala Powder – 1 tsp
- Salt – As required
- Water – As required
- Clean the cauliflower florets by soaking it in warm water mixed for around 5 minutes. Wash and drain the water and keep the florets aside.
- Heat 2 tbsp oil in a wok and saute onions.
- Add slit green chillies and curry leaves and saute till the onions are translucent.
- Throw in the chopped tomatoes and saute till the tomatoes are cooked thoroughly.
- Saute the finely chopped ginger and garlic pieces for 2 minutes.
- Reduce heat and add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tsp garam masala powder, 2 tbsp chicken/meat masala powder and stir-fry for two minutes.
- Add the cauliflower florets along with some salt and 1 cup water. Combine everything together.
- Cover and cook for around 5-7 minutes. Then add the green peas and tomato ketchup along with more water if required.
- Continue to cook covered for another 10-15 minutes stirring occasionally, until the cauliflower is cooked.
- Uncover and continue cooking for a few more minutes so that the gravy becomes thick.
- Serve along with Vattayappam.