Summary

Ingredients

• 650 g cauliflower
• 500 ml rapeseed oil
• 2 sprigs curry leaves
• 2 cm ginger
• 1 clove garlic
• 50 ml soy sauce
• 1 teaspoon food coloring
• 1 teaspoon glutamate
• 250 g yourt
• some oil, (frying oil)

For the marinade:

• 3 tablespoon flour, chickpea
• 2 tablespoon rice flour or wheat flour
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 0.5 teaspoon ½ glutamate, (Ajmento)
• 0.5 teaspoon ½ food coloring, red, dissolved in 2 tablespoons water
• 1 tablespoon soy sauce
• 0.5 ½ chilli pepper (s), green, chopped
• 0.5 ½ banana (s), ripe, mashed
• 2 teaspoon garam masala
• salt

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Instructions

1. Mix all the ingredients for the marinade and do not season with spices too carefully - the consistency should be tough and not too runny - the cauliflower brings enough of its own water.
2. Wash cauliflower, cut into 4 cm pieces and stew until al dente, allow to cool and put in the marinade for 10 minutes.
3. Heat the rapeseed oil in a saucepan and fry the marinated cauliflower for 5-8 minutes as soon as the oil is hot. Heat a little deep-frying oil in a pan and fry the curry leaves until crispy, then set aside. Now fry the ginger and garlic, deglaze with soy sauce and red color, season with the remaining spices, then stir in the yoghurt and add the curry leaves just before serving.
4. Annotation:
5. In the metropolis of Hyderabad in Andrha Pradesh, India, the dish belongs on every traditional menu and is typically served with rice or flatbreads such as roti or naan. I`ve never spotted it on a menu in Europe, so it`s a very authentic, non-Western South Indian dish that`s so delicious that I really want to share it with the world. The curry leaves are very important for the unmistakable taste, they can and should be eaten with.