Spicy Cauliflower and Broccoli Fry

On a lazy Sunday afternoon, thinking about doing a cauliflower based side dish to accompany mom's rasam. I stumbled upon amma chepindi blog on making Cauliflower karu veppudu. I kinda adapted the recipe to make this dish.

Ingredients

Cauliflower 1 no

Broccoli 1/2 head

Onion 2 nos big ones

Green chillies 3-4 nos sliced

Curry leaves 10 nos

Garlic paste 1 tsp

Ginger paste 1/2 tsp

Chilly powder 1 tsp

Coriander pwdr 1/2 tsp

Cumin pwdr 1/2 tsp

Garam masala 1/2 tsp

Turmeric pwdr 1/2 tsp

Oil 2 tbs

Water 1/4 cup

Salt to taste

Fresh coriander  a handful  chopped finely

Preparation

Cut cauliflower and broccoli into small florets. Place them in a bowl and rinse then thoroughly with water and strain. Chop the onions roughly and sluice the green chillies.

Heat the oil in a pan and add the curry leaves along with the sliced green chillies. Cover and cook, then add onions and continue cooking until the onions turn translucent. Now add the ginger and garlic paste cooking until the raw smell goes away. Add chilly pwdr, turmeric pwdr, cumin pwdr and coriander pwdr mix well and cook till the spices get cooked.

Now add the cauliflower and broccoli mixing well and add salt. Sprinkle some water, cover and cook under medium flame till the cauliflower is well cooked.

Remove cover, add garam masala and chopped coriander leaves mix well and cook uncovered for about 5 mins.

Serve hot as sides for rice or chappathi.

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.