my mom cooks this with sarso tel ( mustard oil). different oils give different flavors. depending upon the flavor u like and the oil u use. u can cook in oil of ur day to life or u can buy a small pack of fortune kacchi dhani it has really good jhaazzz or dhanni flavor.
fresh gobi meets kalanji and some more seasonings of course to make this wonderful stir fry.i use the tender leaves and stems of the cauliflower too as they were so fresh and i don’t want to waste them. the small tender leaves add lot of flavor. wash them properly or soak curly flower and its baby leaves in mild ward water for 3 to 4 mins. i soak them in mild warm water becos by the time i will do preparation of masala or cook something else.
cauliflowers separated into florets – small onces so that when soak in hot water for few mins they become soft.
one big onion chopped finely – (use chopper it gives rough yet fine pieces. it saves times).
(my secret masala combo is – i chop red dry chilli- onion- garlic together. its an awesome combo.)
an inch piece of ginger
cumin seeds 2 tsp
black pepper corns 2 tsp
nigella seeds 1 tsp
fennel seeds or souf 1 tsp
mustard oil 1 tbsp
heat oil in a thick base pan and throw in the tadka spices..
as soon as the seeds crackle add the chopped onions, ginger , garlic – the paste we made in chopper. with pinch of kali mirchi – haldi – salt and fry till a few of the onions get browned…….not all of them.
add a bit of water so that the masala doesnt burn and it gives equal even flavor and fry on medium flame till the oil separates and the spices get cooked and aromatic…
add the stems and tender leaves of the cauliflower if using ……and cook for a couple of minutes……..
now add the cauliflower florets , salt to taste ……. mix well and cook on a very low flame ……..let the florets get browned and cooked . they should remain a bit crunchy.
preparation time – with cutting frying etc. 20 mins.