Growing up in North India, the fresh vegetable choices in the winter were reduced to mostly cauliflower, peas and the 'ever-blossoming' potatoes. Atleast this was the scene at at our local 'Munna' grocer's store. Come weekend, Mommie would instruct Daddie to get the freshest veggies from Munna and we would sometimes tag along with him with our handy-dandy baskets/shopping bags. Invariably, we came home cauliflower among other things. Throughout the winter, would have had different combinations of cauliflower, peas and potato curries!! Every parent in this world has tried to coax their child to eat cauliflower just because they look like 'trees'. This has worked on majority kids atleast when they are naive. (except some like Hubbie). But I think I have developed a taste for this flowery vegetable which represents 'childhood winter' for me!
Here is how I like to make them
1 small head of a cauliflower (yielding 2 cups of florets)
1 med red onion sliced
3 green chillies slit
3 cloves of garlis sliced
2 tsp jeera powder
2 tsp dhania powder
1/2 tsp amchur powder
2 tsp oil
salt to taste
How to proceed
1. Break the flower into bite size florets, rinse under flowing water. Toss with salt and steam cook for 4-5 mins (almost cooked, not tender... whats the word.. al dente). I usually place a steel (heat resistant) bowl contaning the florets in an electric rice cooker containing 1/2 cup water and turn it off after 5 mins.
2. Heat oil in a pan, add sliced garlic, green chillies and onions and saute until onions are soft. Add spices, and fry for a few seconds. Add the steamed florets and saute until mostly dry.
Serve with warm chappatis, leftovers can be sandwiched for next day's lunch.
I like to steam the florets to reduce the cooking time... they steam while I prep the other ingredients and 5 mins later... done.
This is my entry to the "From my Rasoi - winter" event hosted by the effervescent Meenakshi of Hooked On Heat.