Image: Florets
Text by: Tanya Munshi
Indian cuisine can become oily with an extra dose of masalas that is not always welcoming. I personally like my food which is low on oil, masalas and light on the stomach. Being a Bengali, my personal favourites are masoor daal with kalonji and garlic tadka, steam rice, aloo bhaja and of course, kalo jeerey diye macher jhol. (If you'd like, I'll post the recipes one at a time).
Since the last few days, we've been attending quite a few parties and I am craving for my light, low oil and non-greasy meals. So today I prepared 'aloo phul kophir chechki'. My personal favourite. This can be had with rotis, puris, paranthas or as an accompaniment with rice and daal.
This is my favourite because of the low oil and the less masala factors. Here's the simple recipe:
Ingredients
- Cauliflower - 250 gms
- Potato - 1 large
- Green Chilies - 2 nos.
- Kalonji (Onion seeds) - 1 tsp
- Salt to taste
Method
1. Heat oil in a kadhai and add the kalonji and allow it to splatter for a minute.
2. Drop the potatoes that have been cubed into small size and washed well.
3. Once the potatoes have browned, add the cauliflower that has been cut into small florets and the green chilies slit.
4. Add salt to taste and keep cooking with a lid and stirring occasionally to check that it does not stick at the bottom.
5. Check whether the potato and the cauliflower are cooked well. They should have browned and turned a bit crispy. Serve hot.
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