These are some of the regular vegetables I cook up quickly to go with my parathas , rotis, naans or plain rice.
As this is quick cooking and takes minutes , it features quite regularly in my kitchen .There are so many ways you can prepare the cauliflower as a gravy or as a dry side dish.Here I have prepared it with minimum fuss and simple ingredients to lend a spicy touch.
I do not like to handle cauliflower too much as I like to retain the fresh look without making it look panhandled too much.
This is an easy dish for bachelors and students to rustle up in no time.
2 cups of cauliflower florets cut not too fine
1/ 2 cup of cooked green peas
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp of ginger garlic paste ( optional)
2 green chillies slit
Some freshly chopped coriander leaves
salt to taste
pinch of asafoetida powder/hing
1/2 tsp turmeric powder
1 tsp coriander powder or crushed coriander seeds
1/2 to 1 tsp of chilli flakes.
2 tsp oil.
2 tsp of fresh lime juice if preferred.Perks up the dish a lot though!
Take a pan and put some oil, let it heat and then add the mustard seeds and cumin seeds.
After the mustard seeds crackle add the ginger garlic paste, green chillies and then add both the cauliflower and green peas. Sprinkle some water to help the cauliflower cook slightly and not mushy.
The florets should retain the crunch lightly and add the salt and other spices one by one.Cover and cook for 5 minutes.
This can be stir fried too and goes well with rotis and rice.
You can add some mixed veggies like diced potatoes, carrots , beans wiht the same spices and you get a nice bowl of color ful dish.
Colorful bell peppers may also be added and just your your own imagination.