Jun 28, 2009

Seasoned Cauliflower / Cauliflower Upkari

Picture here

Serves 2-4

2 cups florets of cauliflower
1.5 tspn Black mustard seeds
1 tspn Vegetable oil
1-2 Dried Red Chilli (thai works, just use one)
Salt to taste 1/2 tsp-1tsp
Some water , say 1/4 cup
OPTIONAL asafoetida (hing) – pinch of a pinch of a pinch!
** refer to this recipe for a variation.


1. In a non-stick pan, add the oil and let it heat up on medium heat. Then add the mustard seeds and red chilli pepper and allow them to pop and crackle all over the place.

2. As the seeds are popping all over your stove, toss in the florets and saute so that it's covered with the mustard seeds. Add salt.

3. Add some water and cover to cook florets. Takes about 3-7 minutes on low medium heat. Once cooked turn off heat and this can be a side dish to a number of Indian dishes like this.

This upkari recipe is different from the earlier one because of the source of the heat; Here it is dried red chillies and there it was fresh green chillies.

Note: Instead of Cauliflower, broccoli, green beans, potato, zucchini, etc. can be substituted for variation.


Christina said...

ok i just made this because i had a bunch of cauliflower laying around (those lazy cauliflower, why don't they get a job). anyway, it smells delish but i'm too full to eat it now... i'll have it for lunch tomorrow and possibly pair it with your atomic bean soup thingy... yay

Pocketmouse said...

Awesome! I hope you enjoy!

I need to add a couple of simple pigeon pea/lentil soup recipes that go really well with this veggie prep. along with rice and some yoghurt, of course.