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| Dry cauliflower vegetable |
INGREDIENTS
Cauliflower (medium)
Onions (two small)
Mustard seeds (tea spoon)
Jeera seeds / cumin (tea spoon)
Turmeric (tea spoon)
Garam masala (optional)
Salt (to taste)
Chillies (2)
Karipatta / curry leaves (2 stems)
Garlic pods (6)
Sugar (pinch)
Oil (coconut)
Fresh coriander leaves
METHOD
Wash the cauliflower. Break it into flowerets. No need to keep the long stems. Put the flowerets into a vessel filled with water. Add salt. Close with a lid. Let it boil. This is to counter any worms or chemicals that may exist. Switch the flame off.
While the flowerets are heating, take a non-stick pan, put some oil in it, chop the onions and tip them in. Stir fry till the onions are transparent and soft. Adding salt makes the process faster. Add the curry leaves, chillies, garlic pods, mustard and jeera. Mix well.
Once done, remove the flowerets and drain the water. Place the flowerets in a kadai and put the onions over them. Add turmeric. Mix well. Sprinkle some water. Some oil as well. Cover the lid and let it cook for a while. Remove the lid before the cauliflower burns at the bottom. Queenie says putting some water on the lid will prevent that mishap. Add fresh coriander and a pinch of sugar. Mix again. Put off the flame. Serve with hot chapatis and dal or rice.
The Hookuso fry was wiped out in one sitting for lunch. Queenie made delicious dal (tur and masur). With piping hot rotis one left the table well pleased.
BACKSTORY
This was the second time I tried Hookosu fry. The video of the recipe was in Kannada. Nostalgic from my trip to Shimoga last week, I wanted to see how much I understood. Hearing Rekha Aduge made me feel I was still in Karnataka. The first time I tried the recipe I added tomatoes and peas. The onions were too much and were not done yet. The coriander and the karipatta too were not very fresh. It is nice to try different recipes from different food cultures - specially to listen to the preparation in the local language.
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Pix of the cauliflower vegetable I prepared this morning and taken by me today.
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