Chatpata gobhi or spicy cauliflower stir fry.
Quick and easy to make no onion garlic cauliflower dry curry.
Try and enjoy a completely different taste. I love South Indian tadka and as well as our Bengali spices. So here is a humble winter vegetable cauliflower in a new taste.
Tempering with mustard seeds, cumin, curry leaves and Bengali bhaja moshla
made this cauliflower aromatic and lipsmacking. You don’t need to add water in this dry cauliflower sabji. A perfect side dish goes well with any bread or rice dishes.
You may like three more cauliflower recipes on this blog.
This week our 219 #Foodiemonday bloghop theme is winter veggie affair suggested by lovely Sasmita who blog at First Timer Cook. Sasmita is a very talented blogger. I love her all the recipes, specially authentic dishes. Recently bookmarked her rose flavored kaju katli to try.
Recipe is very simple. If you have bhaja moshla or ground roasted spices ready then you can make it in a jiffy.
Cauliflower – 1 medium
Green peas – 1/4 cup, frozen or boiled
Bengal gram or chana dal – 1/4 cup
Sweet corn – 1/4 cup, boiled
Curry leaves – 8 – 10
Rai or mustard seeds – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Dry red chilli – 1
Hing or asafoetida – 1/4 teaspoon
Oil – 2 – 3 tablespoon
Grated ginger – 1 teaspoon
Grated coconut – 2 heaped tablespoon + to garnish
Green chilli – 2, chopped
Tomato – 2 small, chopped
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Bhaja moshla or roasted mixed spice powder – 1 teaspoon
Salt to taste
Cilantro or coriander leaves – handful, chopped
Ginger julienne to garnish
1. Cut the cauliflower into small florets.
Pour sufficient hot water over the cauliflower florets and mix 1/2 teaspoon salt and let it cool down. Drain the water and keep aside.
2. Pressure cook rinsed chana dal or Bengal gram with water for 1 whistle. Reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own. Drain the water and keep aside.
3. Heat oil in a pan. I have used mustard oil but you can use any oil of your choice.
4. Add mustard seeds, cumin seeds, dry red chilli, hing or asafoetida and curry leaves.
5. When the seeds starts to crackle add grated ginger and chopped green chilli.
Stir and add cauliflower florets. Fry for a minute.
6. Add chopped cilantro or coriander leaves, chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder and grated coconut. Mix well.
7. Cover and cook on low heat until the cauliflower becomes soft. Stir in between.
8. Add sweet corn, green peas and boiled chana dal. Mix well.
9. Cook for 7 – 8 minutes more on low heat. Keep stirring to avoid sticking at the bottom. Taste and adjust the seasoning.
10. Increase the heat add bhaja moshla or roasted and ground mixed spices mix and remove from heat. Get the bhaja moshla recipe here.
11. Garnish with grated coconut,curry leaves and ginger julienne. You can also use chopped cilantro or coriander leaves to garnish.
Serve with paratha, roti or Indian flat bread, naan, fried rice, pulao, jeera rice, dal chawal or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.