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.
The Cauliflower lying with a sad face,even started to get some brown spots. Finally yesterday the day of their freedom from my refrigerator came. They were happy to be in my curry dish. I usually make Cauliflower-potato curry with them. I rarely make Gobi paratha/cauliflower paratha. Hubby is not much fan of stuffed paratha or even boli, I love them, and however fear of sugar overload prevents me from making them. In a two person household with a little one, making something needs to best for each other’s taste, otherwise I have to eat them as a punishment for making them.
I made cauliflower, carrot, spring onions stir fry with some store bought curry masala. I am not fan of soy sauce and I think it spoils all the taste. For me it overpowers all the taste of the various vegetables. I like soy sauce only in my miso soup. So I made my stir fry devoid of soy sauce. This tastes really good with chapathi or poori. If you like cauliflower and carrot and their crunchiness with masala go for it. This stir fry is easy to make and only need simple ingredients. Here goes the recipe.What you need
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.
Yield: 4 serving
Will you make it again: Yes I will