Cauliflower and brinjal curry is an authentic Gujarati dish. The right blend of aromatic ingredients and the overall taste appeal makes Cauliflower and brinjal curry a celebration at any meal. The best part of Gujarati cuisine that can also be seen in the case of Cauliflower and brinjal curry is that it can be eaten for breakfast, lunch or at tea time. Light on your digestion system, Cauliflower and brinjal curry is a great add-on to your existing all time meal favorites. It takes but a few minutes of preparation and the versatility of the dish largely comes from the fact that all the ingredients are commonplace things found in just about any kitchen across the globe. Give your family something new to eat, something they will want to repeat and something that will make your meals wholesome!
Ingredients:
1 medium sized cauliflower broken up into florets of the desired dimension
2 brinjals diced
1 small tomato pureed
1/2 cup of shelled peas
4 green chilies chopped fine
1/2 cup fresh coriander leaves chopped fine
1/4 tsp cumin seeds
Cooking medium
Salt to taste
Popular Accompaniments:
Cauliflower and brinjal curry makes for a great add-on at noon time. The simple ingredients could be moderated or changed like changing cauliflower for cabbage or replacing peas with French beans. These variations possible make Cauliflower and brinjal curry a great family treat. It goes well with an assortment of rice or bread. You can take Cauliflower and brinjal curry along while traveling or while watching TV with the family in a roti wrap! The curry goes well with plain or any flavored rice and you could even dry it up the next day to create a home made croissant. Cauliflower and brinjal in the curry could also be substituted with just about any vegetables the children or other family members like. The other combinations you could try out include potatoes and peas and carrots and capsicum.
Preparation:
Wash and set the cut veggies aside to drain off excess water.
In the hot oil fry the cumin seeds and green chilies.
Next stir fry the cauliflower, peas and brinjals till their aromas blend well.
Main Cooking:
Add the pureed tomato and allow the veggies to cook on a slow fire, after you sprinkle the desired quality of salt and just enough of water.
Presentation:
Garnish your curry with fresh coriander leaves. You could dry it up to meet the gravy requirement or preference.
