Pepper cauliflower or pepper gobi is a delicious and nutritious side dish which can be served for lunch along with jeera rice and dal. The dish is very simple and easy to cook and is ideal for packing in the lunch box too. This is a simple stir fry with the taste of salt and pepper.
I normally make the rava fried cauliflower or cauliflower tonak at home. Sometimes I make stir fry and tava cauliflower. Today I tried pepper cauliflower and it was relished during lunch. I added cumin powder to this dish for enhancing the flavor. A bit of red chilli powder was also added to increase the spice levels. You may skip adding red chilli powder if you wish.
Serve pepper cauliflower or pepper gobi with rice. You can also pack it in the lunch box.
Cauliflower in rich in vitamin C and is loaded with antioxidants and has cancer fighting capabilities. It is also high in fibre content and helps on weight loss. You should add this wonder vegetable in your daily diet and reap its health benefits.
Ingredients: Prep. Time: 20 Minutes, Serves: 4
1 medium cauliflower, chopped into small florets
1 medium onion, cut straight
5 garlic pods, finely chopped
1 teaspoon black pepper powder
1 teaspoon cumin powder
½ teaspoon red chilli powder
Finely chopped coriander leaves, for garnish
Salt to taste
1 teaspoon mustard seeds
1 sprig curry leaves
1 teaspoon urad dal/split black gram
1 red chilli, torn into 2 pieces
2 tablespoon oil
Boil water and add cauliflower florets to it. Switch off the heat after 10 minutes and let the cauliflower remain in hot boiling water. The cauliflower should retain crispiness and should not be over cooked. You can even blanch the cauliflower.
Heat a kadai and add oil. After oil gets heated, add mustard seeds.
After mustard seeds flutter, add red chilli and urad dal.
After urad dal turns slightly brown, add curry leaves and chopped garlic.
Fry the curry leaves till they turn crispy.
Add chopped onion and fry ii, till it turns pinkish.
Now add the boiled cauliflower florets. Do not add water.
Add black pepper powder, cumin powder, red chilli powder and toss.
Add salt to taste and toss.
Garnish with chopped coriander leaves.
Serve hot with rice and dal.