November 2, 2010

Cauliflower wrap/stir-fry




What you need: (Makes 6 wraps or 4 as a lunch/dinner side dish)  
2 cups fresh cauliflower, diced, soaked in hot water and 1tsp salt for 15 minutes, drained.
1 cup each: diced carrots, diced green pepper, peeled baby onions.
Powders: ½ tsp red chili powder, 1/4 tsp turmeric powder
½ tsp each: chana dhal, urad dhal, cumin.
Salt to taste
1tsp olive oil
2 sticks of fresh cilantro, chopped.

Take a shallow skillet. On medium heat, add oil. When it starts to shimmer, add the dhals and cumin and let it roast to a light brown. Toss in the carrots and cauliflower. Cook for 3 minutes, till they are a little soft, yet crunchy. 

Add the whole baby onions and green pepper. Turn the heat to high fr just 2 minutes, to let the onions brown a bit. Return the heat to medium now. Pour in all the powders. Sprinkle a little water. This prevents the dhals from charring. 

Cook uncovered for 4 minutes. Don’t let any vegetable cook all the way through. It is good if the top layer is soft. Turn off the heat. Garnish it with cilantro before it is served. I just love the way the caramelized baby onions taste, soft on the outside, and crunchy on the inside!


I usually cook this stir-fry for dinner, as a side dish. If it remains, I wrap it into chapathi/tortilla rolls for lunch the next day.