Usha Singh

My vegetable of choice for this post is “Cauliflower” or “Gobi Phool” (hindi name), this is a very simple recipe, however it has an abundance of flavour. You can serve it as a curry dish with roti, as a side vegetable with your meat dishes, as a salad on a bed of mixed freens for lunch, as a healthy snack for you and the kids to munch on while dinner is being prepared. However and whenever you serve this dish, you can be sure it will be enjoyed. I am hoping that all of my simple and quick vegetable dishes have inspired you to eat me more vegetables and prepare them in interesting ways.

 

Cauliflower

 10ml cooking oil

1 green chilli finely chopped (optional)

3-4 curry leaves

5ml crushed cumin seeds

5ml crushed coriander seeds

250ml cauliflower florets

3ml turmeric powder

5ml salt

3ml dried mango powder or 5ml lemon juice

25ml chopped coriander

 

Method

 

  1. Heat oil in a medium size pot and add the chopped chilli, curry leaves and then cumin and coriander seeds,  allow to fry for a minute
  2. Add the cauliflower florets (as you would note i like my florets to be cut rather small) and turmeric and allow to cook on low heat till the vegetables are nice and tender-still retaining a bit of crunch
  3. Remove from heat and season with salt and lemon juice or dry mango powder before garnishing with fresh coriander and serve as an accompaniment with any meal or as a side vegetable salad.

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