Cuminy Cruciferae

It’s difficult to concentrate on a post when the TV is on full blast and the viewer claims he cannot but hear it at that volume. It’s even more difficult to ignore your blog when there’s an event going on but you just can’t summon the time or energy to look for a relevant dish or devise a new one.

I’ve slipped into this uncomfortable habit of being chief cheerleader when a new blog event is announced and not entering! So me tells me: Shall I take any dish and say it contains whichever ingredient is being celebrated? Switch the proportions when you write down the recipe, who’ll know? Then me tells me: “It’s dishonest, it’s dishonest” in an inner voice that grows and throbs louder and louder. Sigh! The next best option is to cook whatever you’re cooking that day, add an extra dose of the ingredient called for, eat it, test for taste and make an entry of it! Which is what I’ve done. As you can expect, a dish that was born out of such soul-searching can only be simple and straightforward, so here it is! It’s an as you like it dish as there aren’t too many ingredients and only cumin is allowed to dominate.

One small head of cauliflower, separated into florets
One small head of broccoli, separated into florets
Tomatoes – 2, chopped
Cumin powder – 1-1/2 – 2 tsp
Oil – 2 tsp
Mustard seeds – ½ tsp
Urad dal/hulled, split black gram – ½ tsp
Turmeric: ½ -1 tsp
Salt – to taste

Heat the oil in a pan, swirl to coat base.

Pop mustard, then add the urad dal.

Once the dal browns, add the broccoli and cauliflower and sauté on high flame for a minute or two.

Lower flame, add turmeric, mix, cover and let cook till the florets are softer. You can sprinkle a little water to hasten the process.

Now add the chopped tomato, cumin powder and salt, mix. Cover and cook till the tomato is cooked/skins start separating from the pulp.

Mix, remove from fire.

This is my entry for Sunita’s Think Spice event.

Think Spice Cauliflower Broccoli Cumin