Haven't you found that some of your favorite foods are also some of the simplest?
They don’t have a long list of ingredients or even a longer list of steps.
In fact, they involve taking the freshest of nature’s bounty and adding a few spices to enhance their natural sweetness and flavors.
This creation from my grandmother’s kitchen, with fresh cauliflower tempered in mustard seeds, peas & a sprinkle of spices does exactly that and is wonderful in its freshness and simplicity.
In fact the only thing you can do wrong to this dish is over do!
Gather the ingredients:
1 large head or 2 small heads fresh cauliflower, 1/2 – ¾ cup fresh or frozen peas, 1-2 Thai green chilly, slit down middle, ¾-1 tsp whole mustard seeds, 1” fresh ginger root, 1 tbs cumin-coriander powder (freshly ground is recommended), 1/2 tsp turmeric powder, ½-1 tsp red chilly powder, more if desired, 1/8 tsp baking soda (pinch), ¼ cup vegetable oil, ¼ cup water – added 1 or 2 tbs at a time & 2 tbs chopped cilantro
Cauliflower - To begin, retrieve a fresh head of cauliflower from the vegetable tray – walk away from the frozen stuff.
Take off the green leaves and thick woody stem. Using fingers separate the cauliflower florets. Using a knife cut each of the florets so they are diced into 3/4" pieces.
Ginger – Finely chop. No need to peel.
Heat oil till fuming on medium heat. Add mustard seeds and crackle. Add the green chilly and the cauliflower. Stir for 1-2 minutes.
Add the salt and turmeric cover the pan with a tight fitting lid. Reduce to medium-low heat. Cook cauliflower for approx 15 minutes, stirring once or twice till it is crispy-tender.
Add 1-2 tbs water if needed at a time, if
cauliflower is sticking to the bottom of the pan.
Add the peas, cumin-coriander powder & red chilly powder. Stir and return the lid.
Cover and cook for another 2-3 minutes or until peas are soft. Increase heat to medium high and sauté gently for 2-3 minutes, stirring constantly.
Be careful not to break the flowerets – the idea is to evaporate excess liquid in the vegetable. Taste and adjust seasonings.
Garnish with fresh chopped cilantro and serve.
Succulent cauliflower infused in delicate spices - the scent of cumin coriander & the occasional bite of sweet peas. Delicious and delightful - a favorite among even those who claim they don't like cauliflower!
Recipe for
Cauliflower and Peas in aromatic spices from the kitchens of Gujarat, India
Serves 4
Shopping List
1 large head or 2 small heads fresh cauliflower
1/2 – ¾ cup fresh or frozen peas
1-2 Thai green chilly, slit down middle
¾-1 tsp whole mustard seeds
1” fresh ginger root
1 tbs cumin-coriander powder (freshly ground is recommended)
1/2 tsp turmeric powder
½-1 tsp red chilly powder, more if desired
1/8 tsp baking soda (pinch)
¼ cup vegetable oil
¼ cup water – added 1 or 2 tbs at a time
2 tbs chopped cilantro
Preparation -
Cauliflower - To begin, retrieve a fresh head of cauliflower from the vegetable tray – walk away from the frozen stuff. Next, take off the green leaves and thick woody stem. Use your fingers to separate the cauliflower florets. Using a knife cut each of the florets so they are diced into 3/4" pieces.
Ginger – Finely chop. No need to peel
Method- Heat oil till fuming on medium heat. Add mustard seeds and crackle. Add the green chilly and the cauliflower. Stir for 1-2 minutes. Add the salt and turmeric cover the pan with a tight fitting lid. Reduce to medium-low heat. Cook cauliflower for approx 15 minutes, stirring once or twice till it is crispy-tender.
Add 1-2 tbs water if needed at a time, if
cauliflower is sticking to the bottom of the pan.
Add the peas, cumin-coriander powder & red chilly powder. Stir and return the lid. Cover and cook for another 2-3 minutes or until peas are soft. Increase heat to medium high and sauté gently for 2-3 minutes, stirring constantly.
Be careful not to break the flowerets – the idea is to evaporate excess liquid in the vegetable. Taste and adjust seasonings.
Garnish with fresh chopped cilantro and serve.
Enjoy!
