|2 cup||Cauliflower ( cut into small pieces )|
|1 no||Onion (diced)|
|3 clove||Garlic (crushed)|
|¼ tsp||Turmeric powder|
|½ tsp||Crushed peppercorns (black and red)|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Split black gram|
|¼ tsp||Cumin seeds|
|5 nos||Curry leaves|
|3 stks||Coriander leaves (chopped for garnishing)|
Heat oil in a pan splutter mustard, cumin seeds, split black gram and curry leaves. Fry onions and garlic till transcluscent. Add cauliflower florets along with turmeric powder, cover and cook on low flame until firm and tender (4 minutes). Sprinkle crushed black and red peppercorns along with salt. Give it a few toss and garnish with coriander leaves.
Mc Cormick Black and red pepper blend is used in this recipe.