The stars in this dish are round.
They are legumes, but not the main item in this dish. However, I believe they elevate a plain, somewhat smelly vegetable from being an ordinary stir-fry to a special one. I make this frequently, but I always enjoy it. I, therefore, submit it to the Seventh Edition of My Legume Love Affair.
In doing so, I am joining the ranks of bloggers who knowingly/unknowingly don't follow the rules of an event to a T.
I think I can even hear an (amused? but) exasperated sigh issuing from the host, and the super host. Just look at this photo, don't you think it's worth adding to the round-up?
But I'm kidding - most of the legumes are underneath, they don't show. You'll just have to take my word for it.
Cauliflower florets: 2-2.5 cups (small head of cauliflower)
Peas: 1-2 cups frozen/ fresh (boiled)
Tomatoes: 2, chopped
Oil: 1-2 tsp
Turmeric: 1/2 tsp
Cumin/jeera: 1/2 - 1 tsp
Red chilli powder: 1/2-1 tsp
Salt, to taste
Water: Keep it handy
Coriander leaves: Chopped, for garnish
Heat oil in a pan. Temper with the cumin. You can even add curry leaf here, if you like.
Add the tomatoes, fry them a bit.
Add the salt, turmeric and the red chilli powder. Fry well, cover. Add some water if you like.
When the tomatoes get nice and mushy, add the florets and mix well. Sprinkle some more water, cover and cook on low/medium flame till cooked. I like the florets to still have a little bite in them. After all, this dish is mostly texture.
Once the florets are ready, add the peas, mix well to make sure they are also coated with the spices. Wait a while, and remove from heat.
Garnish with the coriander, or just mix it up.
Also, as we've mentioned its glorious colour, this goes off to Sunshinemom's FIC-Yellow too.
With this humble submission, I humbly take your leave until the next post.
My Legume Love Affair Peas Cauliflower Event