Saturday, 8 June 2013

Spicy Cauliflower-Butterbeans roast

Cauliflower is low in calorie, fat & carbs but high in dietary fibrefolate, water, and vitamin C. It is usually one of the favourite veggies for little children and adults. I regularly make Spicy Cauliflower-Butterbeans roast and it is still on our family favourites and most requested lunch/dinner side-dish. The plus side for me is that it is easy to make. This is a colourful dish that will captivate children's attention which means that the meal-time war is already won! By adding butter beans to this I am satisfied that we all get good amount of dietary fibre, protein and vitamins. So a food that is colourful, tastes good and healthy & easy to make. Now that is jackpot for me :)

You will need:
1 cauliflower- cut the florets & wash well
1 can butter beans drained and rinsed well
1 small onion
salt to taste
1/4 tsp turmeric powder
1 tsp red chilli powder/paprika (adjust to taste)
1 tsp chopped coriander leaves to garnish
2 tbsp oil
optional for tempering:
1/4 tsp mustard seeds
1/2 tsp urad dal
pinch of asafoetida

Heat oil in a pan/skillet. Add mustard seeds, allow to splutter. Add asafoetida & urad dal and roast until golden.

Add the chopped onions and sauté until it starts to turn brown around the edges.

Add butter beans and cook for a min.

Add cauliflower florets, salt, turmeric, chilli powder/paprika and mix well.

Cover and cook in low heat, stirring occasionally, until well done (around 12-15 mins for fresh cauliflower). Sprinkle with water if necessary so that it does not stick to the bottom of the pan and burn.

Serve warm and garnished with coriander leaves as a side dish to any Indian meal.

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