alu gobi sabji /purple cauliflower curry
alu gobi sabji /purple cauliflower curry (Brassica oleracea) a very nutritious vegetable, is said to taste nuttier and sweeter than white cauliflower, purple cauliflower are higher in antioxidants than regular white cauliflower. Additionally, purple cauliflower contains glucoraphanin, also found in broccoli is having anticancer properties. purple cauliflower contains anthocyanins which may help you control your weight, lower your risks for developing Type 2 diabetes and heart disease, prevent eye disorders and improve your brain function, Anthocyanins can also help to lower your cancer risk. But it losses it’s property while cooking.So we have to prepare in such a way that it should retain its nutritious value .
So purple cauliflower=white cauliflower+ glucoraphanin+ Anthocyanins+other nutrients
alu gobi sabji /purple cauliflower curry
Author:Abhijit Mukhopadhyay
Prep Time:10 mins Cook Time:15 mins
Total Time:25 mins
Course:side dish Cuisine: indian
Ingredients
- purple cauliflower-01(8-10 big florets)
- Potato- 2 small
- Tomato -1
- Green chili 2 s silted
- Ginger garlic paste- 1 tspoon
- Turmeric powder -1 tspoon
- Coriander and cumin powder -1 tspoon each
- Cumin seeds -½ tspoon
- Salt to taste
- Oil- 1 t spoon
How to cook
- 1. First wash the cauliflower and potatoes & cut them it medium florets & pieces
- In a pan, heat oil over medium heat. Add the cauliflower and salt and steam cook until partially cooked and keep aside. Do not overcook it otherwise cauliflower losses its nutrient value.
- In the same oil add cumin and let the crackling sound comes, then add potatoes, and cook for 2 mins
- Add ginger garlic paste and cook for a minute, add turmeric, coriander, and cumin powder & cook for 5-6 mins, or cook for 6-8 mins or until the oil leaves the wall of the pan.
- Add tomato and mix it nicely and cover it after adding salt. Minimize the flame
- After 7-8 mins open the lid & add halfcocked cauliflower florets and allow it to cook for another 3-4 minutes.
- Switch off the burner and add a little (1/2 teaspoon)ghee and a pinch of garam masala and serve hot with steamed rice.
