Cauliflower is UK's kind of staple vegetable and you get them soo damn clean, fresh and in different sizes that one will be tempted to just grab them off the shelf. I was in just a random shopping spree to get them home ,even if we have just had it that week.


Sometimes we tend to get soo greedy too .. That day when I picked this humongous extra large veggie the price was the same as any other x small or small. And that week , we had Gobi Paratha , Pav Bhaji , still nearly more than half Cauliflower left. I had to make something of its own to finish them all.. and I made Cauliflower Curry.  Just dry . No Masala No Onion No Garlic.

Growing up in a family where 1 kilo of Onions can last for Two months..  Amma would personally not prefer to use Onions in a lot of curry, There was as such no restrictions , but somehow she never liked it much. Moreover its a No No  , if its Tuesday or a Friday. And if there is a festival around the corner, Amma would not buy them at all. Now you could imagine how and why Onions could last soo long in Amma's pantry.




Garlic is one such condiment , that has never visited my maternal home till date. Did we follow Hare Krishna Hare Rama... ?? Oh No!!! Just that it could turn off my mum's palette and she couldn't stand the smell.
But that does'nt mean we were deprived of any North Indian curries or amma compromised with flavors at home ..
It tasted delightful and satisfying  with some phulka's, A very simple recipe with whatever is available at home - Turmeric Powder, Chilli Powder ,Salt and some Tomatoes. Sometimes I just fail to understand, why a lot of people use ginger - garlic and onions to every single curry to add some zing.
Even without them, sabzi taste soulful with a lot of flavors coming just from the vegetable alone.
A perfect on the go recipe , when you want to eat something light.When you want to enjoy it on a festival.Fits perfect for lunchbox series too.

DRY CAULIFLOWER CURRY Preparation +Cooking time 15+ 20 Minutes| Serves 2-3 INGREDIENTS: 1 Medium sized cauliflower, when cleaned and florets sorted  weighs  300 g ½ Tsp Turmeric Powder ¼ - ½ Tsp Red Chilli Powder ½ Tsp Cumin Seeds A pinch of Asafoetida / Hing 1 Large Vine Tomato , chopped into large chunks Finely chopped Coriander leaves about ½ tsp  for garnishing Salt as Needed ½ Tsp Garam masala  ( Optional) 2 Tsp Oil DIRECTIONS:  Clean the Cauliflower / Gobi head and break them into large florets. Heat oil in a non-stick pan and drop in cumin seeds. Once they begin to splutter, add the cauliflower florets and begin to sauté. About 3-4 minutes after sauté –ing, sprinkle in the powders – Turmeric powder, Chilli Powder, Asafoetida and Salt and give it a good mix. Sauté the entire curry for approximately 10-12 more minutes. In between, at about 6-7 minutes pop in chunked tomatoes and mix. Cover with a lid and cook for another 5 minutes in steam. Check in between, so that the florets don’t get too soft and mushy. Turn off the flame and get the lid off. If you like sprinkle Garam Masala. I didn’t… Garnish with coriander leaves and serve hot with Phulka’s. NOTES: You could add some Potatoes or Peas to this curry/sabji for variation.