I had a wonderfully flavored, spicy cauliflower curry at a friend’s house yesterday. I was invited for a pongal-new year lunch that included vadai and koottu and okra sambar. Everything was delicious but this cauliflower surprised me. It was bursting with flavor and quite spicy. I had to try and replicate something similar. The key is to not over cook the cauliflower. I microwave the flowerettes, add them to the pan at the end and toss them with the spices. Remove from heat immediately. They will continue to cook. They taste best when they are done but still firm. It’s really easy to overcook and make them into a mush.
Spicy Cauliflower and Peas Curry
Saute spices and jalapeños with baby carrots with a generous measure of cayenne or chill powder. Toss in the cauliflower pieces and add frozen peas and salt to taste. Serve hot while the vegetables are still firm.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Yield : 6
- canola oil - 3 tbs
- mustard seeds - 1 tsp
- urad dal - 1 tsp
- jalapeno julienne strips - 2 tbs
- turmeric powder - 1/2 tsp
- asafetida powder - 1/4 tsp
- tamarind paste - 1/2 tsp
- califlower cut into flowerettes - 1
- frozen peas - 1/2 cup
- salt - to taste
- fresh lemon or lime juice - 2 tbs
- cumin seeds - 1/2 tsp
- baby carrots - 1/4 cup
Heat the oil in a heavery saute pan and fry the mustard, cumin and urad. Add the jalapeno or any other green chillies you may have available. Add the baby carrots or carrots sticks. Add turmeric, cayenne,asafetida, tamarind and stir.
Microware or lightly steam the cauliflower pieces till they are half done and add them to the pan and toss with salt and lemon juice till they are evenly coated. Add the frozen peas and cover for a minute and remove from heat. DO NOT OVER COOK. Serve with rice, chappati, quinoa or pasta.