Cauliflower and potato stir fry

 Cauliflower is like a white broccoli. The white head is also called curd, because it resembles cream cheese. Although white is the quotidian shade, cauliflowers also come in green, orange and purple tinges. The green one is called broccoflower and sometimes have a spiral curd instead of a smooth head. In 100g of a cauliflower, 92g amounts to water. Cauliflower can be steamed, roasted, pureed or mashed. In some recipes, they are steamed and mashed along with potato for a more nutritional mash up. Here, we are performing a uncomplicated and straightforward stir fry.

The components of Mom's appetizing paten..

Cauliflower - 1

Potato - 1

Vegetable oil - 4 tsp

Mustard seeds - a tad

Curry leaf - a few

Ginger - a bit

Green chili - 1

Onion - 1

Chili powder - 1/4 tsp

Turmeric powder - a speck

Salt - 1/4 tsp

The proceeding..

Snap cauliflower head into small florets. Drench them in hot water with a small amount of turmeric for 15 minutes. Strain water. 

Peel potato and julienne them. Steam cook florets and potato for 5 minutes.

Slice onion into thin pieces. Mince ginger and chili. 

Heat up a saucepan and dribble oil. Sputter mustard seeds. Throw in curry leaves, chili, ginger and onion. Toss around till the onions soften. Add in chili powder, turmeric powder and salt. After a minute of stirring, add in the vegetables. Stir fry on slow heat. The delightful side dish for rotis are now cooked through!