Friday, December 12, 2008
In my opinion, this upkari or stir-fry tastes best when sauteed in coconut oil. But coconut oil may be an acquired taste especially if you have never used it before. Moreover it also has higher saturated fat contents. So to satisfy my taste buds, I generally use canola oil and 2 drops of coconut oil to get a slight hint of that nutty flavor.
Cauliflower stir fry
1 small cauliflower, cut into florets
2 tbsp chana daal, soaked in warm water for about 2 hours
salt to taste
1 tbsp coconut oil or canola oil + 2 drops coconut oil or any oil of your choice
1/2 tsp mustard seeds
1/4 tsp asafoetida
2-3 red chilies, torn into halves
1/2 tsp urad daal
1 sprig curry leaves, torn
1 tbsp fresh coconut
1. Heat oil in a kadai or wok. Add all the ingredients for tempering.
2. As urad daal turns reddish, add chana daal. Saute for 1 minute. Add 1 tbsp water. Switch the gas to low. Cover and let it cook for about 10 minutes.
3. Now add cauliflower florets. Stir well.
4. Add 2 tbsp water. Cover with a lid. Let it cook till the florets and daal are cooked.
5. Add salt to taste.
6. Garnish with coconut.
7. Serve with Daali Tauy & plain rice.
1. The cauliflower and daal should be cooked well but should still retain their shapes. It should not be a complete mush!
2. You can use any oil of your choice but coconut oil adds a unique flavor that is a characteristic of the Konkani cuisine.
3. Instead of chana daal, yellow moong daal can also be used.