So I ended up making subji twice and something else. In end I still found some florets lying in the fridge. I thought four days shouldn't affect it really. Well it didn't, it was still as fresh as how I put it in. For want of better lunch box ideas, I was thinking what I was going to make as the side dish for the Okra Sambar I planned. The beautiful florets came to mind. It was literally calling me ok, pleading infact for ignoring it for so long. I decided I was going to make a Sukhi with it as a side for the dal. Come what may as a reaction from hubby, I decided to go ahead.
Today's Lunch Box had
Lady's finger Sambar
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder.
Cauliflower florets - 250 gms
Onion - 1 medium
Chili powder - 1/ 2 tsp
Coriander - 1/4 tsp
Garam Masala - 1/2 tsp
Salt to taste
Turmeric a pinch
Mustard seeds - a pinch
Curry leaves- 4-5 leaves
Groundnut powder - 2 tsp
Method to prepare:
Wash cauliflower and soak in salted hot water for 10 mins. let it drain.
Heat a kadai with oil, splutter mustard seeds along with curry leaves. Then sauté onions till they are brown.
Add the drained cauliflower, sprinkle the turmeric and salt. Cover with a lid and simmer for 5- 6 mins.
Then add the chili, coriander and garam masala. Stir well and again simmer for 5 mins. Let the steam get back in, so that the florets get cooked in the process.
Finally add the groundnut powder and mix well. Let it cook for 2-3 mins.
I am sending this yummy cauliflower with peanuts to Aquadaze's Lets go Nuts event!
And to My legume Love affair, hosted on my blog, an event started by Susan!
Finally to Sunshinemom's FIC, this month being Yellow. I hope she believes this is yellow..:)