Cauliflower dry (Gobi palya)-veg

Cauliflower is tasty and easy to cook. This is typically an Indian dish. I remember from my childhood, grandma prepared this dish very often. Though finding fresh gobi, deflowering them without damaging and cleaning is a bit of a challenge, ultimately every extra bit of work is worth it when you taste this simple dish.

I usually buy a big gobi. Deflower and clean them and refrigerate in a closed container. After a tiring day, taking as much gobi as needed and preparing this wonderful easy dish is will add more rest hours to your day.

Ingredients

Deflowered Cauliflower: 250g

Tumeric powder: A pinch

Musturd seeds: 1tsp.

Red dry chilli: 2nos.

Urad dal*: 1tsp

Oil for tempering: 1tbsp

salt to taste

water as needed.

Method:

Heat oil in a pan. once the oil is hot add musturd. wait till you hear the sputter.

Then add a pinch of tumeric (haldi)and urad dal. fry till the dal is brown.

Add red dry chillies. I usually break them before adding. This brings out the flavours generously.

Once the chilli is fried (do not burn them. Better to be on low flame) add gobi and salt. Add half cup water to this and mix well. Do not add too much water to the dish. This will make to cauliflowers soggy.

Cover the pan with lid. On medium to low flame cook the dish for 10mins without disturbing. Open the lid and stir the gobi. It should be ccoked by now (not over cooked) retaining its crunchiness. At this stage I increase the flame to high and slightly roast the flowers. This give gobi a bit of smokey flavour.

If you feel gobis are under cooked, cover the lid for 5 more minutes. Add water if necessary.

Generally this dish needs no garnishing. Enjoy this dish with rice are indian bread.

You can also add a bit of red chilli powder before you roast the flowers to give this dish bit more spice and vibrancy.

* Urad dal is black tentil spilt into half. Inside of the black lentil is white.