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Archive for the ‘Veggies’ Category

Cauliflower Fry

Posted by Dipti Shah on April 6, 2009

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…….


  • 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


  • 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


  • 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.

Alu Gobi or Mutter Gobi


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Bhinda nu Shaak (Bhindi Fry)

Posted by Dipti Shah on March 19, 2009

Bhinda nu Shaak
Gujrati Okra Stir Fry

• 1/2 lb Okra/ lady’s Finger, cut into 1 inch strips
• Salt to taste
• 1 tblsp coriander-cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafetida/hing
• ½ tsp of jeera

• Wash & thoroughly dry the okras.
• Cut okra lengthwise into 4 strips. Further cut each strip into 1 inch length
• Heat oil in a non-stick kadai/wok.
• Once the oil is hot, add jeera & mustard seeds.
• Once the mustard seeds splutter add hing,
• Add turmeric powder, coriander-cumin powder, red chilli powder. & mix well taking care that the masalas don’t burn.
• Add okra Add salt. Give a quick & thorough stir. Make the gas/heat settings to med-low.
• Stir fry from time to time.
• Let it cook on low flame for 15-20 minutes or till okra is cooked.


If you want the okra to be crispy increase the oil by ½ tblsp & keep the kadhai on low – flame until the desired crispness is achieved.

If you want the okra to be tender, cover the kadhai with a thali which hhas 1/2 cup of water. DONOT ADD WATER DIRECTLY TO OKRA.

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