CAULIFLOWER AND EGG MASALA STIR FRY

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Tasty and spicy cauliflower and egg stir fry, that can be served with Indian bread varieties and steamed white rice. It is healthy and flavorful.

Cauliflower is a versatile vegetable. It is used in many creative ways nowadays. Some people use as a rice substitute. Cauliflower rice is famous these days. It is used as pizza crust as well.

For vegetarians, it is used as a substitute for many meat dishes.

This recipe is one of my favorite ways to use this tasty vegetable. I have sautéed the cauliflower florets with onions, green chilies, and some spices and then I have added beaten eggs to it and cooked it.

I have added curry leaves and coriander leaves in this recipe, for flavor and aroma.

You can buy curry leaves in Indian stores. If you do not have curry leaves you don’t have to add them, add only the coriander leaves. The recipe tastes equally good.

It can be paired up with Indian bread varieties like chapati and roti or steamed rice.

CAULIFLOWER AND EGG MASALA STIR FRY RECIPE

Tasty cauliflower and egg stir fry recipe that can be served with steamed white rice, or chapati and roti.

PREPARATION TIME : 10 TO 15 MINUTES

COOKING TIME : 45 TO 50 MINUTES

CAN BE SERVED TO 4 PEOPLE

INGREDIENTS

1 small cauliflower cut as small florets
1 big onion sliced thinly
4 or 5 green chilies cut into medium pieces
4 eggs, beaten
3/4 teaspoon of turmeric powder
1 & 1/4 teaspoon of cumin powder
1 teaspoon of red chili powder
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
2 sprigs of curry leaves
2 or 3 tablespoons of finely chopped fresh coriander leaves
Salt to taste
2 or 3 table spoons of vegetable oil

METHOD

Boil water in a thick bottomed vessel and switch off the stove. Add 2 or 3 teaspoon of salt into it and soak the cauliflower florets in it for 5 minutes. Drain and keep aside. This will help to clean the cauliflower well.

In a frying pan, heat oil over medium temperature and add the mustard seeds. When the mustard seeds crackle, add the cumin seeds and the curry leaves and fry for 10 to 15 seconds. Then add the onion slices and sauté the slices until soft.

Add the green chili pieces and sauté for 2 minutes.

Add the cauliflower florets. Cover and cook for 2 minutes. Then add turmeric powder, cumin powder, red chili powder and the salt and stir well. Cover until the cauliflower is cooked. Stir in between so that the vegetables don’t stick to the bottom of the pan. Sprinkle 1 or 2 tablespoons of water in between if required.

Crack open the eggs into a bowl, add a little bit of salt and beat them well.

Make some space in the center of the pan and pour the beaten eggs into it.

Allow the eggs to cook a little bit. Then scramble them, stir and mix with the vegetables. Let them cook for few minutes.

Add the coriander leaves and stir.

Switch off the stove and serve with steamed rice or chapati.

NOTES

Do not add a lot of salt to the egg, because there is already salt added in the cauliflower.

You can also scramble the eggs separately and add into the vegetable.

You can buy curry leaves in Indian stores. If you can’t find them, you do not need to add them. The recipe tastes equally good without them.

I have added mustard seeds and cumin seeds in this recipe. If you do not have mustard seeds, heat the oil and add only cumin seeds and continue with the rest of the recipe.

STEP BY STEP PICTURES

In a frying pan, heat oil over medium temperature and add the mustard seeds.

. When the mustard seeds crackle, add the cumin seeds and the curry leaves and fry for 10 to 15 seconds.

Add the onion slices. Sauté them until soft.

Add the green chili pieces and sauté for 2 minutes.

Add the cauliflower florets

cover and cook for 2 minutes.

Then add salt

turmeric powder,

cumin powder,

red chili powder,

stir well so that the cauliflower is coated well in the spices.

Cover until the cauliflower is cooked. Stir in between so that the vegetables don’t stick to the bottom of the pan. Sprinkle 1 or 2 tablespoons of water in between if required.