Til Waali Gobhi (Cauliflower with Sesame Seeds)
- Cauliflower, stalks removed and cut into even sized medium florets, 500 gms (was about 800 gms with stalks)
- Fresh Ginger, cut into thin long strips, about 2 inch long piece
- Fresh Green Chillies, slit into 2 vertically, 3-4 (remove seeds if you want)
- Coriander leaves, finely chopped, a handful
- Oil, 2 tbsp
- Sesame seeds, ¼ cup
- Turmeric powder, ½ tsp (optional)
- Salt, to taste
Par-boil the florets in salted water till about 50 percent done. Drain well and keep aside to cool.
Grind the sesame seeds to a coarse powder in a dry grinder using pulse action. Mix in salt and turmeric. Your masala powder is ready.
Heat the oil in a pan on high heat. Add green chillies and ginger strips, sauté for about 15-20 seconds.
Now add the par boiled cauliflower and fry for about 3-4 minutes till cauliflower florets start getting crisp on the edges.
Reduce the heat to low and sprinkle the masala powder on the cauliflower florets.
Toss everything well together with a spatula so that the masala powder coats the cauliflower florets completely and also gets inside every nook and corner. Sprinkle a tablespoon or two of water into the pan to ensure the masala powder sticks to the cauliflower florets.
Cover and cook for 6-7 minutes or till cauliflower florets are fully cooked to your liking.
Switch off the heat, mix in the coriander leaves and let rest for an hour or two.
Gently reheat on low heat, without stirring too much before serving.
Toss in finely sliced onions or shallots after the ginger and fry till pale golden brown. Add in the cauliflower and proceed as above. Increase the oil to 3 tbsp.
Add in a teaspoon of sesame seed oil over the top before serving or along with the masala powder into the pan.