Thanks to the creepy worms found in cauliflower in India, it was never made nor eaten at my mom’s & MIL’s place. My mom & MIL have taken vows never to eat it again in this lifetime.
So basically I never knew how to cook this veggie UNTIL NOW. So it’s understandble when I say that I avoided cooking cauliflower till now. But when my friend turned up at my door early saturday morning with a bag of cauliflower , I couldn’t think of any excuses to turn down this warm gift. She even showed me how to cook this when I told her my inability to cook this beautiful fresh, big, Lilly white cauliflower.
This is how I made Cauliflower Fry (Gobi Fry)for the first time this Saturday…….
Ingredients
- 1 medium head cauliflower (approx. ¼ lb)
- 3 garlic cloves
- 1-inch ginger
- 1 tsp oil
- ½ tsp cumin seed
- ½ tsp mustard seed
- 2 thai green chillies, split lengthwise (depends on how hot you want the fry)
- 5-6 curry leaves
- Black pepper freshly-ground
- 1/2 tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp Red chilli powder
- 1 tblsp coriander powder
- Salt as per taste
- 1 tblsp fine chopped coriander leaves or parsley
Method
- Peel and finely chop the garlic and ginger.
- Cut the cauliflower into florets.
- Heat oil in a pan and season it with cumin and mustard seeds.
- As soon as the mustard seeds begin to pop, add hing, garlic, ginger, chillies & curry leaves.
- Add all dry masalas & fry well taking care that the masalas don’t burn.
- Add cauliflower florets & fry for 5-7 minutes until the cauliflower is lightly browned(add drops of water if it begins to stick).
- Then put salt & mix well.
- Mix well and cook until cauliflower is cooked as desired.
- Once done transfer to serving bowl & garnish with finely chopped fresh coriander leaves or parsley
Tips/Notes
- If you want the cauliflower to be crunchy, don’t cover the pan with lid & also don’t add any water.
- If you want the cauliflower to be soft, add 3-4 tblsp water after the salt step & cover the pan with lid until done.
Variations
Alu Gobi or Mutter Gobi
