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
- 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
- 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
- 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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