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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Dissolve the coconut cream in 5 tablespoons milk. | 2. Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water. | 3. Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated. | 4. Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut cream	2	tablespoons	unsweetened	99.0	1.995	1.089	10.404000000000002
milk	5	tablespoons		45.75	3.585	2.3625	2.4525
tamarind pulp	1	tablespoon		-	-	-	-
water	2	tablespoons	boiling	0.0	0.0	0.0	0.0
chickpea flour	1	tablespoon		22.2525	3.3246	1.2874	0.3847
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
head cauliflower	1			-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.