Cauliflower and corn stir fry


What I used: (Makes 6 wraps or serves 4 as a lunch/dinner side dish)
3 cups fresh cauliflower, diced, soaked in warm water and 1tsp salt for 15 minutes, drained.
2 cups corn fresh or frozen
1 cup red onion diced
1 cup tomato diced
1 tsp red chili powder
1/4 tsp turmeric powder
½ tsp each: chana dhal, urad dhal, cumin and mustard seeds
Salt to taste
1tsp olive oil
2 sticks of fresh cilantro, chopped.

Heat a large skillet on medium-high, add oil. When it starts to shimmer, add the dhals, roast until they are slightly brown. Add the mustard and cumin seeds, and let them splatter. Toss in the onions and tomatoes, let the onions get transparent. Add the cauliflower and corn. Cook for 3 minutes on high.

Turn the heat to low 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 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. Enjoy!

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