Total time – 30mins  (25mins cooking time + 5mins preparation time)

Ingredients

Cauliflower                     1 medium head (around 250gms) – chopped into bite-sized florets

Onions                              2, thinly sliced

Green Chilli                    3 chillies, slit

Curry Leaves                  5-6

Garlic Paste                     1tsp

Ginger Paste                   1tsp

Oil                                      for frying

Salt                                      1/2 + 1/2tsp (adjust according to taste)

Black Pepper                   1tsp (coarsely ground)

Chilli Powder                  1/4 tsp (coarsely ground)

Water                                 2tbsp

Lemon Juice                   1tsp

Tomato (optional)          1 firm tomato, sliced into 1/4inch slices, remove the seeds

Ginger                              1inch – thinly sliced

Toppings – Coriander leaves , Sprinkle of ground pepper

Method

1. Frying the cauliflower –
   – Add 1/2tsp salt to the chopped cauliflower florets and mix.
   – Heat 2/3 inches of cooking oil in a heavy bottom wok or pot.
   – Fry the cauliflower in batches, get the florets nice and golden brown. Place them on a plate with kitchen paper, to drain the excess oil.
2. Now heat one tbsp oil in a pan. Add in the slit green chillies and thinly sliced onion and fry till the onion turns translucent.
3. Add in the curry leaves, ginger and garlic paste, pepper, chilli powder, 1/2tsp salt (to taste), water and lemon juice. Mix well and fry for a minute.
4. Add the fried cauliflower, mix well, and cook for another 2 minutes.
5. Add in the sliced tomato, if using, and the sliced ginger and cook for another minute just enough to soften the tomatoes a little.
6. Taste test and adjust the salt if needed.
7. Garnish with some fresh coriander leaves and a sprinkle of freshly ground pepper.