This is a versatile recipe because I can combine this with rice and dal, make nice sandwiches, use this as a samosa filling (more of a bengali winter samosa with potato, cauliflower and green peas), have with parathas and of course with kurmura or puffed rice as well. This comes to my rescue even when I come back from weekend getaways and after having heavy meals for two days I look forward to this light and aromatic vegetable dish. Aroma comes in the form of roasted cumin powder, slit green chillies, red chilli flakes and coriander leaves – all of which is added right at the end.
- 400 gms of cauliflower cut into very small florets
- 200 gms of peeled and thinly cut potatoes
- 3 to 4 green chillies slit
- 1 tsp Coriander leaves chopped
- 1/4 tsp red chilli flakes or as required
- 1/2 tsp roasted cumin powder
- 1/2 tspturmeric powder
- 1/2 tsp nigella seeds
- 2 tbsps oil
- Salt to taste.
- Take oil in wok and heat it. Add nigella seeds and as tgey begin to crackle add potatoes and cauliflower.
- Mix with a spatula and now add turmeric powder and salt.
- Simmer the flame and cover and cook it for 10 minutes. Remove the lid in between and toss everything.
- After 10 minutes of cooking if the veggies and cooked through, put the flame on high and fry. Keep adding roasted cumin powder chilli flakes and green chillies.
- Make sure thete is not much moisture left in the wok. Add Coriander leaves, toss and take it off the flame.
- At this stage you can add julienned ginger strips if you like.
- It is ready to serve.