SPICY CRISPY CAULIFLOWER SABZI (a quick recipe)

Got bored with same old recipes to make cauliflower sabzi. I tried gobi manchurian type masala. Turned out to be quite easy and tasty. It is very quick also.

I used:

Cauliflower                                            1 kg.
Garlic                                                     7-8 cloves, finely cut
Green chilies                                         3-4, finely chopped
Coriander leaves                                   about 1/2 cup finely chopped
Salt                                                        1/4 teaspoon
Tomato ketchup                                     1 cup
Oil                                                          1 tablespoon

Method:

Wash and cut cauliflower into small florets. Sprinkle salt and microwave for 2-3 minutes till half cooked, tossing once or twice in between.

Heat oil in a pan.  Add cut garlic and fry till brown. Now add cut chilies, stir and after about 10 seconds and tomato ketchup. Once it starts boiling add florets of cauliflower, mix well and cover with a lid.  After one minute add chopped coriander leaves, turn the contents again, cover with lid and turn off the stove. After about five minutes turn the contents again. The sabzi is ready.  The florets are still crispy and ready to serve.

HALASANDE KAALU and SOPPU `MUDHPALYA'

Protein packed dish which goes well both with rice and chapatis. Very easy to make. Got bored of usual stuff and tried this and came out well.

You need:

Halsande kaaLu(bharbhati/lobia)                1/2 cup
Togari beLe (Tuvar)                                    1/4 cup (mainly to get thick palya)
DanTu/Chakota/Palak                                  3 cups (finely chopped)
Salt                                                              1 teaspoon
Tamarind extract                                          1/2 spoon if thick
HuLi puDi(sambar powder)                        1 teaspoon
Grated coconut                                             1/2 cup
Oil                                                                1 teaspoon
Ingu (hing)                                                     1 pinch
Turmeric                                                        1 pinch
Curry leaves                                                  about 10
Jaggery                                                          1 teaspoon (optional)

How to make:

Soak halsande kaaLu and togari beLe for 2-3 hours.  Pressure cook till soft.
Cook greens.
Take oil in a kaDai, heat it. When hot add mustard. When it sputters, add ingu, curry leaves, turmeric and then add the cooked kaaLu and beLe, cooked greens, salt, tamarind juice, huLi puDi, jaggery and grated coconut.  Mix well and bring to boil. Boil for 2-3 minutes and turn off the stove.  Mudpalya is ready to serve or to eat :)

I enjoyed this with hot rice. Why don`t you try soon and let me know it came out?

PS: You can use other pulses like hesaru kaLu (whole green moong)