This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
2nd Step
13 Min
Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat.
3rd Step
4 Min
Add the tomatoes and temper for a further 3-4 minutes.
4th Step
8 Min
Add all the spices and stir well. Add salt to taste.
5th Step
10 Min
Add cauliflower and broccoli to the pan and stir.
6th Step
10 Min
Pour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the heat and let the curry simmer. Take off the fire.
1st Step
of
6
Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
2nd Step
of
6
Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat.
3rd Step
of
6
Add the tomatoes and temper for a further 3-4 minutes.
4th Step
of
6
Add all the spices and stir well. Add salt to taste.
5th Step
of
6
Add cauliflower and broccoli to the pan and stir.
6th Step
of
6
Pour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the heat and let the curry simmer. Take off the fire.
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