Cauliflower is a vegetable I have seen mostly popular in Northern part of India, some parts in East and West too. Though not as popular in the south, I still see most restaurants serving cauliflower based dishes.
Ingrediants (serves 3)
1 Cauliflower
1/2 cup green peas
1/2 red onion
1 tbsp ginger garlic paste
3 green chillies
1 tsp turmeric
1 tsp red chilli powder
Tadka/Chonk/Popu:
2 tsp cumin, 1 tsp black mustard seeds, 5 curry leaves
Cut cauliflower into desired shapes.
Chop a medium size onion into thin slices.
In a pan, add some oil, heat it. Tip: Dont let the oil heat up too much..
Once oil is mildly hot, add the tadka materials and let them pop.
Add the onions and green chillies, stir until onions are golden brown.
Add ginger garlic paste if available, else skip this step.
Stir for a minute.
Add the cauliflower pieces, mix it up once and then onwards mix it every 2 mins. No need to continuously stir it, it will break up the cauliflower so it doesnt remain a full slower anymore.
I usually dont cover with a lid, as again I dont want too much moisture to be trapped inside which makes the cauliflower break up.
After 10 mins, add the peas.
Sprinkle turmeric, chilli powder and stir.
Sprinkle 1/2 tbsp coriander(dhaniya) powder OR for a stronger flavour, sprinkle 1 tbsp garam masal powder instead.
Salt to taste.
Mix it up, cook until cauliflower is slight browned on some sides.
Stir every 2-3 mins on medium to high heat until cooked.
Total preparation time: 25-30 minutes.
Serve hot with parathas or rice.
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