Chilli and Coriander Cauliflower with Eggs (Phulkobi Aru Konir Torkari)

Cauliflower arrived in India in the 19th century and has become a very popular vegetable in Indian cuisine. In this recipe, cauliflower florets are stir-fried with spices and then scrambled in eggs to provide a wonderful contrast in texture.

Chilli and Coriander Cauliflower with Eggs

Read our full review of Indian Vegan & Vegetarian by Mridula Baljekar.

Note that whilst this dish is classified as vegetarian in Europe, the majority of Indian vegetarians do not eat egg within their diets.

Chilli and Coriander Cauliflower with Eggs

Chilli and Coriander Cauliflower with Eggs (Phulkobi Aru Konir Torkari)

Cauliflower was first grown in India in the 19th century and is now popular in many dishes. Instead of being boiled or steamed, the cauliflower in this dish is stir-fried with a range of spices until lightly browned. Eggs are scrambled in at the end of the cooking time to provide a contrast in texture, as well as protein, vitamins and minerals.
Servings 4 people
Author Mridula Baljekar

Ingredients

  • 1 medium cauliflower (about 400g / 14oz) about 400g /14oz
  • 45 ml (3 tbsp) vegetable oil
  • 1.25 ml (¼ tsp) black mustard seeds
  • 1.25 ml (¼ tsp) nigella seeds
  • 1.25 ml (¼ tsp) cumin seeds
  • 1 large red onion, finely chopped
  • 2 fresh red chillies, sliced at an angle (seeded if preferred)
  • 2.5 ml (½ tsp) ground turmeric
  • 5 ml (1 tsp) salt, or to taste
  • 4 large eggs, beaten
  • 30 ml (2 tbsp) chopped fresh coriander leaves
  • Indian bread, to serve

Recipe Notes

Variation: Broccoli florets or a mixture of cauliflower and broccoli makes a colourful alternative.

Instructions

  • Using a sharp knife, divide the cauliflower into even-sized florets.
  • Heat the oil in a heavy pan over a medium heat. When it is smoking hot, add the mustard seeds, followed by the nigella and cumin seeds. Let the seeds crackle for 10 seconds, then add the onion and fresh chillies. Stir-fry for 4–5 minutes, then add the turmeric.
  • Fry over medium heat for 5 minutes, then add the cauliflower florets and salt, and stir-fry until the cauliflower begins to colour. Reduce the heat to low, cover the pan with a lid and cook for 5–6 minutes or until the cauliflower is tender.
  • Mix the beaten egg and fresh coriander together in a small bowl, then pour it over the cauliflower mixture in the pan.
  • Increase the heat slightly and stir for about 1 minute or until softly scrambled eggs coat the cauliflower florets.
  • Remove from the heat and serve immediately with any Indian bread. Don’t leave it to stand, or the eggs will become a little rubbery.
Chilli and Coriander Cauliflower with Eggs - Indian Vegan & Vegetarian Cookbook

Home-cooked Chilli and Coriander Cauliflower with Eggs

 

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Kavey Eats received a review copy of Indian Vegan & Vegetarian by Mridula Baljekar from publisher publisher Lorenz Books. Home cooked recipe photography, by Mr and Mrs NotLeafy. 

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2 Comments to "Chilli and Coriander Cauliflower with Eggs (Phulkobi Aru Konir Torkari)"

  1. Sue

    This sounds delicious, and something I could probably scale down for 1 person, using just a pinch of the various seeds and spices.

    Reply

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