So I ended up making subji twice and something else. In end I still found some florets lying in the fridge. I thought four days shouldn’t affect it really. Well it didn’t, it was still as fresh as how I put it in. For want of better lunch box ideas, I was thinking what I was going to make as the side dish for the Okra Sambar I planned. The beautiful florets came to mind. It was literally calling me ok, pleading infact for ignoring it for so long. I decided I was going to make a Sukhi with it as a side for the dal. Come what may as a reaction from hubby, I decided to go ahead.
Today’s Lunch Box had
Lady’s finger Sambar
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder.
Cauliflower florets – 250 gms
Onion – 1 medium
Chili powder – 1/ 2 tsp
Coriander – 1/4 tsp
Garam Masala – 1/2 tsp
Salt to taste
Turmeric a pinch
Mustard seeds – a pinch
Curry leaves- 4-5 leaves
Groundnut powder – 2 tsp
Wash cauliflower and soak in salted hot water for 10 mins. let it drain.
Heat a kadai with oil, splutter mustard seeds along with curry leaves. Then sauté onions till they are brown.
Add the drained cauliflower, sprinkle the turmeric and salt. Cover with a lid and simmer for 5- 6 mins.
Then add the chili, coriander and garam masala. Stir well and again simmer for 5 mins. Let the steam get back in, so that the florets get cooked in the process.
Finally add the groundnut powder and mix well. Let it cook for 2-3 mins.
I am sending this yummy cauliflower with peanuts to Aquadaze’s Lets go Nuts event!
Finally to Sunshinemom’s FIC, this month being Yellow. I hope she believes this is yellow..:)