While shopping one weekend, I found a bag of large green chillies. The variety that you'd make molaga bajji or mirchi ka salan with. I was determined to make mirchi ka salan but I just didn't find the time. I didn't want to make bajjis ( I had made them once about a year ago and hope to get around to posting that sometime soon.) and so the bag just sat in my crisper. One evening, I sat in front of my open fridge and wondered what I could make for dinner. S didn't want soup. So I decided to make some dal, cook a bit of dalia and make a vegetable. I only wanted the vegetable and dal.
I saw a very pretty cauliflower and when I picked it up, I found the bag of chillies right under it. I just decided to pair the two. I had not tried the combination before, so I was a little skeptical. As it turned out, I needn't have worried at all. The chillies weren't very hot, but they lent their flavour to the cauliflower. The flavour of chillies minus the heat. Now, that doesn't happen everyday, does it? I only ate the cauliflower from this dish, but S polished it off. I know that I will make this again.
1 medium Cauliflower, cut into florets
200g Chillies (the large variety), chopped
1 tsp Oil
1 tsp Cumin Seeds
1/4 tsp Asafoetida
1/4 tsp Turmeric Powder
1/4 tsp Chilli Powder
Salt to taste
Heat the oil in a kadhai. Add the cumin seeds. When they crackle, add the asafoetida. Add the cauliflower florets along with the turmeric and chilli powders and fry for a couple of minutes. Add the chopped chillies and the salt. Cover and cook for about 10 minutes.
Serve as a side with rice or rotis.