Friday, August 28, 2009

Cauliflower with Tomatoes and Onions (Serves 2)

1 medium sized cauliflower
3 medium size tomatoes
1 medium red onion
large bunch fresh coriander leaves
2 cups hot water
1/4 tsp yellow turmeric powder
1/4 tsp red chilli powder
1 1/4 tsp coriander powder
Pinch of Hing (Asafoetida) Powder
Salt to taste
1 1/2 tbsp vegetable oil

This is something I love to prepare when in hurry, or not in the mood of cooking but hungry. Adult friendly, and very kid friendly as well.

Cut the cauliflower and tomatoes into small pieces (1/4 inch size) and set aside. Cut the onion into smaller pieces.

In a wok or similar utensil, heat 1 1/2 tbsp vegetable oil. As it gets hot, add the hing, yellow mustard powder and red chilli powder. Make sure it doesn't get burnt. As soon as you get the aroma of the spices in the oil, add the onions and saute them. After a minute or so, add 1 1/4 tsp coriander powder, the cauliflower, and saute for a minute more. Add the tomatoes to this, salt to taste, and 2 cups of hot water.

Boil until the cauliflower is just cooked perfectly (where it maintains its firmness) and the tomato skins start separating. At this time add finely chopped coriander leaves. Cook for another minute or so on high heat, so that the fresh coriander flavor permeates through.

This simple and yet wonderful vegetable dish can be served with chapatis (tortillas), with rice, or just eaten as is in a bowl. If you want more tanginess, just squeeze some lemon juice and you are good to go.

Health Rating: High

Ingredient Substitute/s: You can replace the cauliflower with potatoes, or just add potatoes to the above. As a matter of fact, any vegetable compatible to this mix would be great. Examples would be green pepper, white radish, green peas, or spinach. Just make sure that the final proportion in terms of quantity of vegetables matches the recipe above so as to make sure that you get the taste right.

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