This recipe of cauliflower fritata with aam kasundi dressing is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- 4 whole Eggs
- 100 gms Blanched cauliflower, fine chopped (almost minced)
- 50 gm potatoes, shredded
- Salt to taste
- Dry herbs of choice
- 30 gm cheddar cheese, grated
- 4 tbsp Oil
- 2 tbsp Aam Kasundi
Method:
- Beat the eggs well
- Squeeze out all the water from the shredded potatoes
- Mix all the ingredients except the kasundi
- Heat oil in a non stick skillet
- Make small omelette like frittatas in batches by flipping and cooking till blond on each side
- Serve with a side of aam kasundi sauce
