In the place where I grew up, caulilflower is considered as a vegetable that can only be brought in central city market and it was never grown in our farms. Also, an interesting name it carries is ‘english vegetable’….as my elders talk about it.
Is that because this vegetable was introduced to us by the Britishers?
I love the fact that this vegetable needs minimal cooking and can be used in a lot of indian curry dishes.
Here is the recipe…
1 medium sized cauliflower florets cleaned
1 red onion vertically chopped
1 tsp of garam masala powder
1 tsp of red chilli powder
a pinch of turmeric
2 jalepeno or thai variety green chillies
In a wide skillet, add about 3 tsp of oil, add mustard and jeera seeds, let them splutter. Add the green chillies + onions, saute for 2-3 minutes. Now add the garam and chilli powder, saute for just 2 secs in oil to let out the raw smell, followed by adding cauliflower. Mix everything well enough to coat the florets with the spices. Let it cook closed for about 7-8 minutes in medium flame. Add the desired amount of salt to taste and let it steam/cook for another 7-10 mins, which should cook the vegetable thoroughly. Serve hot with rice or roti (wheat bread).