Vegetable Steak with Fruit Sauce (Peas Stuffed Cauliflower Steak)

Ingredients

1 head of cauliflower weighing around 500 - 600 gm.

1 tsp of turmeric powder.

Salt to taste.

For the Batter

1½ cup of gram flour (besan).

2 tsp of maida (refined wheat flour)

¼ tsp jeera (cumin seed) powder

Oil for deep frying.

1 pinch red chili powder

Salt to taste.

For the Filling

1 cup of coarsely ground shelled peas.

½ roasted jeera

½ tsp amchur (peeled green mango completely dried) powder.

½ tsp red chili powder

2 tsp oil.

For the Fruit Sauce

200 gm gooseberries or strawberries or sweet mangoes

2 tsp sugar

¼ tsp clove powder.

Method

Prepare the filling by heating the oil and stir-frying the coarsely ground peas, adding salt and spices. stir fry for 2-3 minutes and keep aside.

Break the cauliflower in such a way that 2-3 florets are together. sprinkle salt, turmeric (haldi) powder and chili powder and keep aside for about 20 minutes after mixing. Divide the filling into the number of floret bunch you have. Use the filling to stuff in between each floret bunch. Once the bunch has been stuffed with the peas flatten it slightly with the back of a wooden spoon. Prepare all floret bunches in the same way.

Make a batter by mixing the besan, salt, jeera powder and a water and blend well to form a smooth batter. Dip each of the prepared floret bunch and deep-fry in hot oil for about 1-2 minute and then reduce the flame and fry till steaks are golden brown. serve with fruit sauce or tomato ketchup.

For the Fruit Sauce

You can use any seasonal fruit. Cut the fruit into thin strips. Heat 100 ml of water in a pan and cook the fruit pieces for about 2-3 minutes on a medium flame. Reduce the heat and mix in the sugar and clove powder. Stir till the sugar melts. Allow the fruit pieces to simmer in the sugar syrup for another 21-3 minutes. Put off the heat and allow cooling to room temperature. Run the sauce in a mixer to obtain a puree-like appearance.