Cauliflower, one of India’s most favourite vegetable eaten famously in the form of Gobi Manchurian (an Indo-Chinese dish invented in India itself and figures nowhere on the authentic Chinese menu) than in an Indian form. Despite being one of my favourite veggies, I hardly make it as the boys in my house don’t like it much. Anyway, after years of giving it a pass, I decided that there was no way I was going to sacrifice my favourite vegetable just because it had no takers at home. My little fellow has also started shunning veggies – something very normal for his age they say, but then I decided to take the most practical route of going ahead and making it anyway than trying to cook multiple dishes and giving into to fussy eater’s demands everyday! (imagine having to do that for the rest of my life!) The party is over my boy! It’s no longer your way or the highway!!
Being a Mangalorean Catholic there are very few ways of cooking veggies that I known of. We usually make the Thel Piau (Oil & Onion) style of vegetables for almost all vegetables except Yam, Brinjal and Legumes or the Fugath/Foogath Style flavoured with grated coconut & spice powder (usually Bafat or Vegetable Masala Powder) and tempered with mustard & crushed garlic. Since both these methods make use of grated coconut and I had decided to try some dishes without the use of coconut, I tried this simple stir fry method. This way of making the cauliflower leaves you with a delicate taste in your mouth. It doesn’t need too many spices/masala powders and is light on the stomach. While it tastes so simple yet delicious with rice, it will go very well with chapathis as well. If you wish to make it more colourful, you can replace the green chilli with a couple of red chillies at the stage where you begin the seasoning process. You can even add a pinch of hing as Cauliflower along with Cabbage, Brussels Sprouts and Broccoli can be quite gassy.
- 1 small cauliflower or about 1-1/2 cups of florets
- 1 small potato
- 1/4 tsp mustard
- 4-5 curry leaves/kadipatta
- 1 medium onion chopped
- 1 green chilli slit (increase the spice quotient by adding one more)
- 1/2 inch ginger chopped
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- dash of sugar
- salt to taste
- oil for frying
- 1 tsp chopped coriander leaves to garnish
1. Clean the cauliflower – separate the florets and soak in salt water for at least 20minutes. Rinse with fresh water and allow to drain. Peel the potato and cut into small cubes.
2. In a wok or pan heat the oil and toss in the mustard, when they splutter add the kadipatta and give it a stir. Add the chopped onions, green chilli and ginger and fry till the onions turn translucent.
3. Add the red chilli powder & turmeric powder, toss till the masala is fried but do not burn. Add some water and salt to taste and a dash of sugar.
4. Toss in the potatoes. Cover & cook till potatoes are almost done. Add the cauliflower florets and mix it well along with the rest of the masala & potatoes. Cover and allow to cook till almost done (do not overcook the cauliflower – the florets should not begin to crumble but have a slightly crunchy bite)
5. Garnish with chopped coriander leaves and serve hot.