Though NaBloWriMo is successfully out of the way I still feel a slight urge to blog every night, the routine got stuck, but only part of my brain was going through that hangover though, the other half was really tired and lazy to do anything :) I have been peacefully going around blogs and trying to catch up on the recipes posted by all of you. I don't comment much because quite often I arrive really late at the entries and then just skip the comment form and get to the next post. Cauliflower was one veggie I saw in multiple blogs and it made me realize that it has been ages since I cooked with it. The last I remember was a roasted cauliflower soup that I made earlier this year when the cold weather was still sticking around , may be it was an overdose of this yummy kheema I was making then. Oh no, there was this pav-bhaji in between.
I went straight from work to the store a few days back, and brought home a tiny cauliflower and set out to make a simple curry/bhaji that my mom often made, its simple and flavorful. Here's how you do it...
Ingredients:I love the simple spices in this curry and its the cauliflower that shines through against the tanginess from the tomatoes (or lime juice). When I was at the store I also picked up some whole wheat pita bread to use instead of chapathi's, I was so not in a mood to make some that night. I used them as a filling in my pita pockets making it fun to eat too. You can surely pair it with a simple pulao or plain rice. I went back to the store y'day to get another cauliflower because the curry got over well before my tastebuds could be satisfied :)
- 1 tiny cauliflower ~25-30 florets-- Start off with bigger florets so you have decently sized ones after you are done stirring and cooking them :)
- 1 nos - medium sized, Tomato, diced
- 1/4 cup - sliced Onions
- 6-7 slivers of sliced ginger
- 1/2 tsp - Cumin seeds/ jeera
- 1/2 tsp - Turmeric powder
- 1 tsp - red Chili powder
- 1 tsp - Garam masala
- 2 tsp - lime juice (optional)
- Salt to taste
- Coriander leaves for garnish
- Heat oil in a wide, non-stick pan and splutter cumin seeds. Add the turmeric and 1/4 tsp of chilli powder to the oil, this gives the curry a nice red color. Next add the sliced onions immediately and saute until they turn a light brown color, add the ginger.
- The chopped tomatoes go in next and cook until they soften and loose shape. Mix in the rest of the red chilli powder and garam masala and saute till the spices loose their raw smell ~5mins
- Meanwhile wash and soak the cauliflower florets in water with some vinegar added to it (helps kill any insects/worms in them, salting the water is another way, as Anita mentioned in the comments.). Drain and place them on a plate and microwave for 3mins.
- Once the onion-tomato mix is fully cooked, add about 1-2Tbsp of water and the florets. Mix to coat them evenly with the spices, add salt, cover and cook on medium heat for 10-15mins, stirring in between to avoid charring.Keep the stirring to a minimum to keep the florets intact, toss the pan carefully instead.
- Once they turn tender, uncover and cook on high heat for 2-3mins to evaporate any left over water. Garnish with coriander leaves and lime juice (if tomatoes aren't tangy enough) and serve with warm chapthi's or rice.