I have been completely oblivious of the existence of the blog world last few days. If you ask me why, I don’t have an answer, or do I? Let’s just blame it on the new fall line ups on TV which have been hogging most of my time: )
Continuing with the Ganesha thali, this gingery cauliflower is my absolute favorite of cauliflowers in any form. In fact before I was introduced this recipe I hated cauliflower in any form except Pav Bhaji. About three years ago my bestest friend introduced me to this recipe, an authentic lucknowi rastogi recipe. She has now moved back home to India and I often miss the amiable time we spent together.
What you need
1 average sized cauliflower head (broken into bite size florets and washed)
1 / 2 tablespoon mustard seeds
1 / 4 teaspoon asafetida (hing)
1/2 teaspoon turmeric powder (haldi)
1/4 cup peas (optional)
2 ¼ tablespoon ginger (diced finely)
1 tablespoon chili powder
1/2 teaspoon coriander (dhaniya) powder
2 tablespoon oil
Salt to taste
How to make
Heat oil in a kadhai on medium high heat
Add mustard seeds to oil
When mustard starts crackling add hing and haldi powder
Add the cauliflower florets immediately
Add salt and continue cooking while stirring in between till the florets have almost cooked ¾ of the way
Now add finely diced ginger
Stir for a minute and add the peas*
Add chili powder and dhaniya powder and mix well
When the florets have almost cooked, increase the heat to high and cook on high for couple of minutes
Things to note
1. Never cook in a small pan crowding the florets. That will make cauliflower sweat more and you just have a mushy blob on hand at the end. I have a 12 inch sauté fan tat works wonderfully. 2. Never cover the pan when you cook this, it will just increase moisture leading again to a mushy blob.
* If you are using frozen peas, you can add them thawed and dried. If you are adding fresh peas, parboil them before hand.
My apologies for a bit out of focus picture.