Gobi Fry

Gobi / Cauliflower Fry

Cauliflower aka Gobi, very nutritious, and some people even call it as “Cabbage Flower”, and this one and only Vegetable flower available in total of 4 different colors, which includes orange, purple and well known white and green (which is nothing but “Broccoli”). The Orange Cauliflower is 25 times rich in Vitamin A than the regular white cauliflower. The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. But what ever it is, Cauliflower and cabbage are said to be very good for health, and they are best eaten steamed.

Usually I cook cauliflower with Green gram dal, or with some spices along with onion and tomato. But the recipe I am sharing today is very very simple one and got this recipe from my friend Sushama.

Ingredients:

Cauliflower  

Onion – 1 medium chopped

Salt – to taste

Red chilli powder – to taste

Clove – 2

Cinnamon – 1 inch piece

Cumin seeds – ½ tsp

Oil – 1 tbsp

Procedure:

Cut the cauliflower into small florets, and wash them.

Washing procedure: Soak florets in warm water along with 1 tbsp of vinegar for 5 min., drain the water and again wash them with regular water couple of times.

Take a kadai, add oil, when it is hot enough add cumin seeds, clove and cinnamon and let them crackle.

Now add chopped onion, pinch of salt, pinch of turmeric, and sort them well, till onion turn transparent.

Now add gobi flowerets, mix well, add ½ a tsp of salt, cover it with lid and cook till they are soft.

Now add red chilli powder, adjust salt, give a nice mix and cook uncovered for another 3 to 4 min on medium flame.

Serve hot with Rice.