Cauliflower is such a versatile and tasty vegetable that it is loved by my family and friends. I tried many vegetable styles with cauliflower but this one with capsicum which was introduced to me by my sister in law stands out. It can be enjoyed with rotis, puris, paranthas or naans. I even experimented by using it as a sandwich filling topped with freshly chopped tomatoes and lettuce and it tastes yum. This vegetable is very flexible as it can be cooked with other vegetables also.
| Serves | 4 Persons | |
| Preparation Time | 10 minutes | |
| Cooking Time | 15 minutes |
- 1 small cauliflower or ½ large cut into big florets
- 1 medium sized capsicum cut into big pieces
- 1 medium tomato chopped
- 2 garlic cloves grated or crushed
- ½ inch ginger piece grated
- 3-4 tbsp of canola oil
- ½ tsp of cumin seeds/zeera
- 3 small round dry red chillies
- 1tsp of whole dry coriander seeds
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- Salt to taste
- Green coriander leaves for garnishing
- Cut the cauliflower into big florets. Deseed and cut capsicum into big squared pieces. Chop tomatoes and grate ginger, garlic.
- Take cumin seeds, red chillies and coriander seeds in a mortar and crush them coarsely.
- Heat oil in a heavy bottomed kadai/wok. Add the crushed mixture of cumin, red chilli and coriander seeds. Let it become light brown.
- Add chopped tomatoes, ginger and garlic. Stir them well until the tomatoes are soft.
- Add turmeric powder, cauliflower florets and salt. Mix them well on high flame.
- Cover the wok with a glass/metal lid and let it cook on low flame. Keep checking for the florets to soften a little.
- Now add the capsicum and let it cook uncovered for a while (approx. 5 min.) on medium flame.
- For enhancing the flavor add garam masala and garnish with coriander leaves.
- Be careful not to mash the cauliflower and capsicum. You can also add beans, mushroom and carrots to turn it into mixed vegetable.
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