Gobhi-Mutter Pepper Fry

 

 

 

 

 

Cauliflower, in most forms, is no favorite for G. Two forms that he doesn’t mind are stew and paruppu usili. Pualo again is not so objectionable!  I thought something slightly spicy but not too chunky will possibly satisfy his palate and it was not really a bad idea!

A dish that is not too time-consuming either this turned out quite to  our needs.

 

 

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Ingredients  (3 servings)

Medium sized cauliflower 1 (to give 2 cups of small florets)
Fresh peas  1 cup (optional)

Turmeric powder 1 tsp

Cumin seeds 1 tsp

Salt 1 tsp

Cooking oil 1 tbsp

For the spice mix

Dried red chillies  2

Black peppercorns 1 tsp ( 1½ tsp if you like it more spicy)

Coriander seeds 1 tsp

Cumin seeds 1 tsp

Desiccated coconut 1 tbsp (2 tbsp when fresh coconut used)

Curry leaves  3 sprigs

Tamarind 2 scales (or 1 tsp lemon juice)

 

Method

  • Wash the cauliflower florets in running water and blanch them in a bowl of  hot water containing turmeric powder and a little salt. Cover the bowl and leave the florets for 5 minutes. Drain the florets in a colander and take the florets in a bowl along with peas and microwave for 5 minutes to cook the vegetables. Alternately cook the florets and peas in pressure cooker for one whistle.

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  • While the veggies are cooking, dry roast the spice mix ingredients in a pan on low flame till the color changes and the aroma starts rifting. Cool them and blend them to get a fine powder.

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  • Heat oil in a pan and temper with cumin seeds. Add the vegetables to the pan and stir gently. Add alt and the spice mix and saute to get the florets coated with the spice uniformly.
  • Serve hot with rotis or rice.

Chef’s note

Onions are optional and in case you love the onion in your fry saute the finely cut onions in the tempered oil till translucent, before adding the florets and peas.

If you prefer lemon juice to tamarind, add the juice after removing the pan from the flame.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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