I bought a cauliflower during my Saturday’s grocery shopping adventure thinking that I am going to make something with them immediately. However it didn’t happen, they were sitting in my refrigerator for more than 5 days. In between I got an ear pain, it took me to the doctor’s office and even with ibuprofen every 4 hours it didn’t do much help. After a dose of antibiotics for seven days and immense pain, it started to subside. I still have some remnants of it but I am feeling better now. I used to get earaches sometimes during childhood and I don’t know how I was able to tolerate the pain. I was prone to them at that time.
What you need
Cauliflower: 1 head
Carrot: 2 no
Spring onion: 3 no
Ginger-Garlic paste: 1 tablespoon ( I used 1 inch ginger and 3 cloves of garlic)
Salt: 1 teaspoon+ ½ teaspoon
Kalonji/Nigella seeds: 1 teaspoon
Fennel seeds: ¼ teaspoon
Cumin seeds: 1 teaspoon
Turmeric powder: 1/8 teaspoon
Chili powder: 1 teaspoon
Curry masala: ¾ tablespoon (I used Aachi curry masala)
Armchoor/Dry mango powder: ¼ teaspoon
Oil: 2 tablespoon( I used Olive oil)
Coriander leaves: 2 tablespoon( chopped for garnish)
Water : 6 cup
How I made
Wash and Cut the cauliflower into bite size pieces by simply plucking them as individual florets. Keep aside. In a sauce pan boil 6 cups of water. When water starts boiling add 1 teaspoon of salt and cauliflower florets and let the cook until done, not mushy it takes about 10 minutes.
Drain in colander and keep aside. In the mean time cut onions, spring onions and carrot into thin slices of 3 inches and keep aside. In a wok or non stick pan add oil and kalonji, cumin and fennel seeds, once cumin seeds starts spluttering add onions and fry them until they become translucent or change in color it takes about 6- 7 minutes.
Then add carrot and cook until carrot is done it takes about 10 minutes. Add curry masala, chili powder, turmeric powder and armchoor powder and salt to carrot onion mixtures. To this add chopped tomato and cook for 2 minutes. To this, add cooked cauliflower florets and green onion and mix everything so that masala stick to all. Close the lid and cook for another 5 minutes. Check the spices and switch off the flame garnish with coriander leaves.
Enjoy with chapathi or poori. We had with our chapathi.
Preparation time: 35 minutes
Yield: 4 serving
Will you make it again: Yes I will
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.