“Keto-Friendly Indian Brunch Delight: Mouthwatering Cauliflower Rice Bhuna Bhindi”

Allergens

None, this recipe is gluten-free, nut-free, and dairy-free (use butter for non-dairy option)

Ingredients

• 1 medium cauliflower, grated or riced
• 10 okras, cut into bite
• sized pieces
• 2 tablespoons ghee (or butter for non
• dairy option)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated or minced
• 2 medium tomatoes, pureed
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the ghee in a large pan over medium heat. Add the cumin and coriander seeds and cook until fragrant, about 30 seconds.
2. Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in the garlic and ginger, and cook for another minute.
3. Add the pureed tomatoes, garam masala, turmeric, salt, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
4. Stir in the grated cauliflower and okra pieces. Cook for another 5 7 minutes, or until the cauliflower is tender and the okra is cooked through.
5. Adjust seasonings and serve hot, garnished with fresh cilantro leaves.

Chef’s Insight

The key to this dish is cooking the cauliflower rice just enough so it retains its texture but is cooked through, ensuring a perfect mouthfeel.

Notes

Feel free to adjust the spice level by adding more or less garam masala and turmeric.