By Subhashini Coburn
Cauliflower is a very popular vegetable in north India. In winter, fresh cauliflower comes into the vegetable bazaars.
Below are the ingredients:
1 medium size cauliflower cut into 2-inch pieces,
1 large vine ripe tomato, diced, 2 cups,
1 tablespoon ginger paste,
3 garlic cloves crushed,
1 tablespoon green chili, seeded and chopped,
1/4 teaspoon Asafetida,
1/2 teaspoon turmeric powder,
1/2 teaspoon white pepper powder or up to taste,
1 tablespoon curry powder,
1 teaspoon coriander powder,
1 teaspoon cumin seed,
1/2 teaspoon mustard seed,
2 bay leaves,
1/2 teaspoon kosher salt or salt to taste,
Hand full of cilantro leaves to garnish,
2 tablespoons cooking oil.
Cut the cauliflower and soak it in water for at least 15 to 20 minutes.
Put wok or heavy bottom pan on stove. Add oil and warm it on medium heat when oil is hot, not smoky hot.
Add cumin seeds, mustard seed, bay leaves, and asafetida in the oil.
In 30 to 45 seconds the mustard seeds will start cracking. Add ginger paste and stir it, for maybe 30 seconds, followed by garlic; stir it and cook it for another 30 seconds.
Add tomatoes, followed by coriander powder, curry powder, salt turmeric powder; stir it well, cover it and cook it for 2 minutes. Stir it well, add green chili. Cover it. Lower the heat and cover it for another 2 minutes.
Stir it again, and try to mash two tomatoes with the back of spatula. Cook it for another 2 minutes; add the soaked cauliflower florets to the pan. Stir it well; increase the heat on medium high, cover it and cook it for 3 to 4 minutes.
Stir it, cover it, and cook it for another 5 minutes. Now lower the heat to medium and cover it and cook it for 5 to 7 minutes. Stir it gently.
To maintain the florets of the cauliflower, cover it and lower the heat a little more. Let it cook for another 7 to 10 minutes. By cooking cauliflower for 30 to 40 minutes, the vegetable gets soft and loses its floret shape but remains good and tasty.
It depends on how soft you like your cauliflower.
Now you can open it and cook the cauliflower on high heat and keep stirring every now and then for another 2 to 3 minutes until most of the water has dried out.
Last step, when the cauliflower is cooked, sprinkle white pepper and cilantro leaves.