Cauliflower Tomato Curry

I know that there are quite a few who aren’t fond of cauliflower and tend to use less of this antioxidant rich, unappreciated vegetable in their cooking. I guess, its mostly the manner in which cauliflower is prepared/cooked that is a major deciding factor whether one hates or loves it. This is a very simple and delicate dish both to your brain and body. I always compare my cooking to my mom and I do see difference. After experimenting for a while, I realized even when we follow the same recipe, it is the vegetables that make the difference. In India most of the time we use tomatoes that are locally grown or heirloom variety. This locally grown variety has a sour taste that enhances some of the dishes. If somebody is looking for that slight sour tomato taste in your dish I have a secret…it’s the ketchup. I know….I know!!!!! You must be thinking ohh my god!!!! But believe me…the citric acid in ketchup gives us that almost exact flavor of our locally grown tomatoes, but you have to use it with a regular tomato…don’t just replace ketchup with tomatoes…you should add tomatoes (whatever store bought ones) and then add 1 or 2 spoons of this ketchup and you yourself  look at the difference.

Enough of talking and coming to the recipe…

• 1 Whole cauliflower divided into small florets
  1 Big tomato/ 3 Roma Tomatoes
  ½ Big onion chopped
  1 Tbs each, or to taste – Turmeric, red chili powder and salt
  1 Tsp each of Cumin and mustard seeds
• 2 tbsps of ketchup

Directions

1. Heat 1 tbsp of oil in a vessel, add mustard seeds and let it splutter then add jeera and fry it for a min. Add curry leaves and turmeric, now add chopped onions let it cook for a min and add some salt. Salt helps to get the moisture out of onions and makes the cooking process fast. Fry the onions till they are transparent.
   Add the tomatoes and cook till it’s more than half done.
2. Add 2 tbsp of ketchup and let it cook for a minute. After 1 min of cooking with ketchup you can feel the aroma as of India local grown tomato.
3. Add cauliflower florets and cook covered on low heat for 3 mts.
4. Add salt and chili powder and mix all of them together. Note- Over mixing causes the florets to break and will gives a mushy consistency..be very delicate.
5. Close the lid and let it cook for 5 min. check the seasoning and bingo the dish is ready.
6. Garnish with chopped coriander leaves.

This is a low calorie vegetarian recipe that goes well with rice or roti.