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Cauliflower with Edamame

17 Dec

Cauliflower with Edamame.

Cauliflower is broken into small florets and the florets are cooked in tempered oil till soft. Boiled edamame and fenugreek leaves are mixed with the cauliflower and briefly fried along with other spices. Serve cauliflower with edamame with steamed rice and dollop of ghee or with any flat bread.
Makes: around 3 Servings of Cauliflower with Edamame.


Cauliflower 1 Small Head
Shelled Soy Beans / Edamame 3 Tbsps
Fenugreek Leaves 1/4 Cup
Garam Masala 1/4 tsp
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove outer leaves, hard stem and break the cauliflower into small florets.
Thoroughly wash the cauliflower florets.
Separate the fenugreek leaves and wash them with fresh water.
Boil the edamame in salted water till soft.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets.
Stir and cook covered on low flame for around 5 minutes.
Stir to avoid the burning and cook till the cauliflower is just soft but not mushy.
Add the cooked edamame, fenugreek leaves, turmeric powder and garam masala powder.
Fry on low flame for around 5 minutes till fenugeek leaves wilt and cauliflower absorbs all the flavors.
Finally season the cauliflower with salt and mix thoroughly.
Remove from heat and let the mixture stand for couple of seconds before serving with steamed rice or with roti.
Notes: Make sure not to overcook cauliflower.

Suggestions: Grind red chile, coriander seeds, cinnamon and clove into fine powder for quick garam masala.
Variations: Add red chile powder or green chiles to the tempering for spice.
Other Names: Cauliflower with Edamame