Cauliflower Potato Curry

Cruciferous vegetables are widely considered healthy foods and are believed to have components with potential anti-cancer properties. This is one of our favourites at home other than cabbage. We rarely get broccoli in India. I do want to buy brocolli sometime for soup. Lets see how that goes.

A larege variety of dishes are possible with cauliflower, and a significant number of curry varieties suitable for  roti. This is one such vegetable.

Ingredients:
Cauliflower - flowerettes from 1/2 a flower, cleaned (See Note)
Potato - 2 medium, diced
Onion - 1 large, chopped thin and long
Tomato - 1 medium, sliced thin
Chilli powder - 1/2 tsp
Green chilli - 1
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Salt - to taste
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Amti masala - 1/2 tsp

Tempering:
Cumin seeds - 1/2 tsp
Oil - 1/2 tbsp

Method:
Heat the oil in a heavy bottomed vessel. Add the cumin seeds and when they splutter, add the cleaned cauliflower (see Note) and chopped onions. Add a pinch of asafoetida and turmeric powder and fry until the raw smell is gone. Slit a green chilli and add it  while the onions and cauliflower fry. Add the chopped tomatoes at this stage and keep frying. Add amti masala, chilli powder, salt, ginger and garlic paste and continue frying. Add the potatoes at this stage and fry for a minute. Transfer the contents to a cooker. Add a little water and cook until soft (I usually give 1 whistle if the cauliflower is fresh and 2 if it has aged a bit in the fridge). Once the cooker has cooled down, check the consistency of the gravy. If it needs thickening, use any of the methods in the post on "How to thicken gravy". Garnish with Coriander leaves and serve hot with roti or rice.

Note: Cauliflower has to be cleaned very carefully. Wash and clean the flowerettes under running water. Drain the water and keep aside. In a sauce pan heat 2-3 cups of water with a lemon peel or 1 tsp lemon juice and 1/2 tsp of salt, until lukewarm. Add the flowerettes to the water and let it stay for 5-10 minutes. Drain the water and wash them one more time under running water. Drain the water from the flowerettes and now the flowerttes are ready to use.

Verdict: Fry the cauliflower until the raw smell goes. Some people find it difficult to take cruciferous vegetables due to some PTC related compounds in the veggies, that they can taste and find pungent. Frying the cauliflower lowers the concentration of such compounds.