Archana's Cauliflower Stir Fry

 want my food dead. Not sick, not dying, dead.

Oscar Wilde

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If you are short of time, or you just do not feel like making anything complex, then you are at the right place.
You can just throw in everything together and cook this up in minutes.

The memories of college days are not complete without a reference to the lunch break. You can ask any of the 20 odd days scholars and they will all remember Archana's lunch box and the omni present Cauliflower.
It was a lunch box item almost every other day. I do not know how aunty managed cooking the same thing but then the demand was so much that I do not think she had an option. Whatever was available was decently shared. Well, as days went by, the fans increased. So, all that one got was a spoon of curd / sambar rice with the cauliflower fry. But it was heaven and no one complained.

I remember girls skipping the hostel food and staying back in college for the lunch break for a bite of the yummy cauliflower. Archana, has very generously handed over her lunch box to other hungry food crazy ones like me and had food from the college canteen. 


I have tried to replicate it on many occasions. Some how the taste does not match up. I have the recipe from Archana, (not noted down anywhere, though ) but I just am not able to get the same taste.Maybe I should buy better cauliflowers, Or change the kadai, Or maybe it is the masala at fault or maybe, just maybe it is the COOK.

Ingredients :

Cauliflower - cut into florets - 1 cup
Onion - 1 -cut into thin long slices
Tomato- 1- cut into thin long slices
Garlic - 3 - crushed
Ginger - 1/2 inch piece - Crushed
Jeera - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 1/2 teaspoon
Green Chilli - 1 - slit lengthwise
Sambar Powder - 1 teaspoon
Curry Leaves - 1 spring.

How to make this dish :

1. Clean cauliflower.
2. Steam the Cauliflower florets till they are 3/4th cooked. Do not overcook the cauliflowers.
3. Heat oil in a pan.  Splutter mustard seeds. Once they pop, throw in the jeera.
4. Add the sliced onions. Cook till the onions turn pink.
5.Add the crushed Ginger and Garlic.
6.Saute well. Now add the tomatoes.
7. Add the green chillies,curry leaves and all the masalas.
8.Saute well so that the masalas are well combined.
9.Cover and cook till the tomatoes turn a little pulpy.
10.  Add the steamed florets. Toss it around so that the florets are coated well in the masala.
11. Cover and cook on low flame for 3-4 minutes or till the florets are cooked but not mushy.
12. Serve hot.