Cauliflower - Bengal gram - Coconut Stir Fry

Hello Foodies, Cauliflower season has started. There is plenty of Cauliflower available in the market, and I usually buy them often as everybody in my family loves Cauliflower. Cauliflower aka the Gobi is one of my favourite vegetables. Truly!! I can say I am a big fan of Gobi. I love almost all cauliflower recipes. I often make different varieties with Cauliflower. Whatever dish you make with Cauliflower it will not disappoint you ! When it is raining! Have hot Gobi Manchurian or Gobi 65 along with a cup of hot tea, hmmm it's a divine feeling. On chilled winter nights, just make spicy Gobi masala, serve it hot with parathas or chapathis, really taste heavenly. I am sure your family members become speechless!! Have you tried this anytime ?? Just try it once.

There are tons of recipes for this Cauliflower. We can use cauliflower to make pickles, curries, fried snacks, soups, salads, etc. The Gobi dish I am talking about today is "Cauliflower -Bengal gram - Coconut Stir Fry", a very good accompaniment for hot piping rice, sambhar, and ghee. Let us learn how to make this simple dish "Cauliflower - Bengal gram - Coconut stir fry".

Ingredients :

1 medium-sized cauliflower

1/2 cup Bengal gram, soaked in water for 20 minutes

1 cup grated fresh coconut

3 green chillies, slit lengthwise

1 spring curry leaves

Salt as needed

1 spoon red chilli powder

pinch of turmeric powder

2-3 tablespoons fresh finely chopped coriander leaves

For Seasoning :

1 1/2 tablespoon oil

1 spoon chana dal

1 spoon urad dal

1/4 spoon mustard seeds

1/4 spoon cumin seeds

1 broken red chilli

pinch of asafoetida

Preparation :

1. First thing to do is, soak the cauliflower florets in salted warm water to bring all the hidden worms out. Keep aside.

2. Soak Bengal gram in a cup of water for 20 minutes. Later,strain and drain the water completely and keep it aside.

3. Grate the fresh coconut. keep aside.

4. Heat a pan with oil, add chana dal, urad dal, fry them for a few seconds until they turn a golden color, then add mustard seeds and cumin seeds, let them splutter for a while, then add curry leaves, broken red chili, a pinch of asafoetida.

5. add soaked chana dal, fry for a few seconds, you can say about 5-6 minutes.

6. Then add cauliflower florets, add salt, turmeric powder, saute them on low flame until the cauliflowers florets are cooked but not mushy. You can sprinkle water, but do not add much.

7. Final step - add freshly grated coconut, mix well.

8. Garnish with fresh, finely chopped coriander leaves.

9. All done !!! serve it hot with hot steamed rice, sambhar, papad, and ghee.

Notes :

• The general rule about cooking with cauliflower is not to overcook.
•  Cauliflower becomes mushy and tasteless when overcooked

Hope you all enjoyed my recipe. Please leave your comments and valuable feedback here