EGG FRY with CAULIFLOWERS

Ingredients

• 1 medium head cauliflower (Cut into small florets)
• 1 pot, enough to submerge florets water (For boiling the cauliflower)
• 1 to taste salt (Added to the boiling water)
• 1 to taste ground turmeric (Added to the boiling water; gives the cauliflower a golden colour)
• 2 large eggs (Beaten for the coating batter)
• 1 to taste salt (Mixed into the beaten egg)
• 1 to taste ground turmeric (Mixed into the beaten egg)
• 1 cup, approximately powdered bread or biscuit (Fine breadcrumbs or crushed plain biscuit work equally well; spread on a flat plate for rolling)
• 1 enough for deep or shallow frying ghee or oil (Use plenty — ghee adds richer flavour; a neutral oil is a lighter alternative)
• 1 to taste poppy seeds (Optional — mix into the egg batter if desired)
• 1 to taste minced onions (Optional — mince finely and mix into the egg batter if desired)
• 1 to taste green chillies (Optional — finely chop and mix into the egg batter if desired)

Instructions

1. 1Remove the outer leaves from the cauliflower and break or cut it into small, bite-sized florets — aim for pieces roughly 3–4 cm across so they cook evenly and are easy to coat later. Set the florets aside.
2. 2Pour enough water into a medium saucepan to fully submerge the florets. Add salt and ground turmeric to taste — the turmeric will colour the water yellow and season the cauliflower right through. Bring the water to a rolling boil over high heat, then add the cauliflower florets. Boil until the florets are just tender when pierced with a fork but still hold their shape — approximately 5 to 7 minutes. Do not overcook or they will fall apart during coating. Remove from heat and drain the florets in a colander. Spread them out and allow them to steam-dry for a few minutes so the surface is not wet — this helps the egg batter cling properly.
3. 3Crack the eggs into a wide, shallow bowl and beat them well with a fork or whisk until the yolks and whites are fully combined. Add salt and ground turmeric to taste and beat again until evenly mixed. If you wish, stir in any of the optional additions now: poppy seeds, finely minced onions, and/or finely chopped green chillies. The bowl should be wide enough to dip a floret in easily.
4. 4Spread the powdered bread or biscuit crumbs on a flat plate or tray. Working one floret at a time, dip it into the beaten egg mixture and turn it gently to coat all sides. Let any excess egg drip off for a moment, then place it onto the crumb plate and roll it around, pressing lightly so the crumbs adhere evenly on all sides. Set the coated florets aside on a clean plate while you finish coating the rest. Coating them all before frying helps keep the process organised.
5. 5Pour plenty of ghee or oil into a deep frying pan or wok — enough to at least half-submerge the florets, or fully submerge them for deep-frying. Heat over medium-high heat. To test if the oil is ready, drop in a pinch of crumbs — if they sizzle immediately, the oil is hot enough. Carefully lower several coated florets into the hot ghee or oil in a single layer, being careful not to crowd the pan (cook in batches if needed). Fry, turning occasionally with tongs or a slotted spoon, until all sides are golden and crisp — approximately 3 to 5 minutes per batch. Remove with a slotted spoon and drain on a plate lined with paper towel or a wire rack. Repeat with remaining florets. Serve hot.