29 January 2014

Colour up cauliflower with red pepper

This is a quick, low-resource requiring sabji.

  • Cauliflower - Chopped into florets. The faster you want it cooked the smaller it has to be
  • Red pepper - Chopped into two cm bits. Same rules as above.
  • Jeera/ Cumin seeds
  • Dried Red Chillies (Optional)
  • Coriander leaves (Optional)
  • Salt
  • Oil 

- Put oil in pan, heat. Half a tsp suffices if you are watching your oil consumption.
- When hot, toss in jeera and red chillies. Do not burn it. As soon as roasted aroma hits the nostrils, throw in the cauliflower.
- Sprinkle couple tblsps of water
-  Cover the pan; when cauliflower is tender, toss in the red pepper.
- Few tsps of water, put the cover, allow it to steam for a couple of secs.
- Done. Salt it up. Garnish with coriander if you want more colours in the dish.

I haven't mentioned ratios or proportions because you can pretty much put in any combination and it will be fine. Tadka/ tempering quantities for jeera and red chillies apply. For tadka/tempering ideas for dal, click here.

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