Cauliflower Bezule
Source: Manish Tyagi, August (1) Five
Recipe Type: Appetizers and Sides | Seasons: Spring
This recipe was demonstrated for Foodwise’s Market to Table program on March 16, 2019.
This is a popular street food dish sold in Mangalore, a city in South India.
Serves 3-4
INGREDIENTS
Cauliflower
1 medium cauliflower
½ cup chickpea flour
¼ cup rice flour
¼ cup cornstarch
Salt, to taste
½ tablespoon crushed black peppercorns
1 tablespoon degi mirch (a colorful powdered chili blend from India), optional
1 tablespoon crushed coriander seeds|
1 large egg, optional
Water
Oil, for deep frying
Sauce variation #1
½ tablespoon grapeseed oil
1 teaspoon black mustard seeds
1 Thai green chili, cut open
3-4 curry leaves
½ tablespoon freshly squeezed lemon or lime juice
Sauce variation #2 – coconut
1 tablespoon grapeseed oil
1 teaspoon black mustard seeds
4-5 curry leaves
1 Thai green chili, finely minced
½ tablespoon peeled, chopped ginger
1 cup coconut milk
Salt, to taste
PREPARATION
To prepare the cauliflower: Cut cauliflower into 1 inch florets, wash, and set aside. In a medium mixing bowl, combine all dry ingredients. Add egg (if desired) and enough water to make a batter, whisking gently until smooth. Heat frying oil in deep fryer until it reaches 350°F. Toss the florets in the batter until completely coated. For best results, fry the cauliflower halfway through the first time (about 5 minutes), then set aside until ready to finish, frying a second time until they are tender and crispy (about 3-4 minutes).
To prepare and finish with sauce variation #1: Heat oil in a medium frying pan over medium heat. Add mustard seeds and cook until they begin to pop. Add green chili, curry leaves, and cauliflower. Remove pan from heat and add lemon or lime juice. Stir to combine and serve immediately.
To prepare and finish with sauce variation #2: Heat oil in a medium frying pan over medium heat. Add mustard seeds and cook until they begin to pop. Add curry leaves, green chili, and ginger, and sauté for a minute. Add coconut milk and salt, tasting for seasoning. Add cauliflower, toss well to combine, and serve immediately.
