Cauliflower next only to Cabbage has been a favorite vegetable of mine. I enjoy eating them in any cooked form; however I love them best when they are transformed into this dry Sabzi with a mix of potatoes. I feel that it is very comforting, appetizing and also pleasing to the taste palettes. Another reason to love this cauliflower recipe is because it is so easy to make especially during the hectic weekdays. The cooking work is divided between microwave and the cook top and the dish gets done in no time at all. Cauliflower is also available all the year around in the groceries and provides a good break from the usual eggplants, Okra, cabbage etc.

This is my contribution to Srivalli’s Microwave Easy Cooking (MEC). This is not completly cooked in microwave as part of it is done on the stove top as well. Srivalli has however garciously agreed to accept this for her event.

Ingredients

• 1 medium cauliflower

• 1 medium potato

• 1 small onion

• ½ cup peas

• 2 cloves garlic

• Green chillies

• Coriander leaves for garnishing

• Turmeric

• Chilli powder

• Jeera, mustard

• Oil

• Salt to taste

Preparation:

• Cut the cauliflower into florets and wash it thoroughly.

• Peel the potato and dice it into small cubes.

• Chop the onions into small pieces and keep aside.

• Crush the garlic and chop it into pieces. Slit the green chillies into 2 halves as well.

Method:

• Take a microwave safe bowl, add enough water and put the potato into it. Microwave for about 4 minutes. Make sure that the potato is almost cooked.

• Then add the peas and the cauliflower florets and microwave for another 3 minutes. Drain the water completely and keep aside.

• Take a heavy bottom pan, add about 2 Tbsps of oil. Add jeera, mustard and let it splutter.

• Add diced garlic, mix it well and let it turn brown. Then add green chillies and diced onions.

• After the onions are sautéed and turned transparent, add salt and turmeric chilli powder and mix well.

• Next add the cooked cauliflower, potato, peas to this and mix well.

• Add more turmeric and salt and sprinkle water if necessary.

• Lastly garnish with chopped coriander leaves.

 Serve with Rotis/ phulkas or with Rice.