For the final day under Bookmarked Recipes, I have a simple Cauliflower subzi. I love cauliflower, atleast to look at and enjoy how pretty it looks. Well true, most times when it is in season, that's what I seem to do. Buy big flowers and completely forget that it's lying around the fridge. When it is other months, I ardently think about ways I would cook with cauliflower and very religiously note down recipes that I would want to make during the season.
Only seasons come and go and my list will ever be growing longer and longer. And I won't be anywhere close to even attempting to do one recipe from my list. There was this other day when we had a huge flower and it was a non veg day of the week. While we were making Mutton Keema
for the rest, I decided I would make some Cauliflower Subzi for Amma and myself. This particular Cauliflower is my favorite version and I made excess as I knew my colleagues like it.
Amma called up later, asking why I had cooked so much for her. She said she doesn't like cauliflower. I was surprised. I never realized she doesn't particularly like it. Somehow I hadn't taken that information very seriously. Anyway my colleagues loved it and I was again thinking I must make another version soon. Back home when I was telling Amma about the afternoon lunch, she suggested I make another version that she was talking about.
So after couple of days, this subzi was prepared for my lunch. This is no Onion, no garlic recipe and tastes great with rotis. Or even mild pulaos. The other subzi that's almost similar to this in texture is this Aloo Gobi Subzi
, which tastes great with rotis too.
After a long time I am showcasing my actual lunch box. I have been taking rotis for my lunch and along with this cauliflower curry, I had chow chow channa dal kootu and curds.
Cauliflower florets - 2 cups
Oil for deep frying
Fennel Seeds - 1 tsp
Dry Ginger - 1"
Dry roast the spices and make a paste with water. Keep it aside.
For the gravy
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Tomato puree - 1 cup
Salt to taste
Turmeric powder a pinch
How to make curry
Wash and prep the florets. Soak in hot salted water and remove.
Dry pat and let it get dried completely.
Heat a kadai with just enough oil for deep frying, and deep fry the florets. Remove to a bowl and keep it aside.
Heat a non stick pan with oil, temper with mustard and cumin seeds. Then add the fennel and sonti paste and mix well. Add water and bring to boil. Now add the tomato puree and red chili powder along with salt and turmeric powder.
When it thickens a bit and the sauce gets cooked well, add the fried cauliflower and combine everything well.
Simmer till the curry gets cooked well and the cauliflower is nicely coated with masala.
Serve with rotis.
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