Cauliflower Tomato Kuruma

#CauliflowerTomatoKurma : #Cauliflower is a low calorie food and rich in Vitamin C and B6. Cauliflower contains sulforaphane which researchers believe eliminating cancer stem cells.
#Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamine C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be benficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates, Carotenoids, Indole-3-carbinol, a chemical that enhances DNA repair, and acts as estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20 - 30% after 5 minutes, 40 - 50 % after ten minutes, and 75% after 30 minutes, However other preparation methods such as steaming, microwaving, and stir frying have no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

 Source : http://en.wikipedia.org/wiki/Cauliflower

Here let us see a kurma prepared with other vegetables and tomato.

Ingredients :

1/2 cup                              Cauliflower chopped

1/4 cup                              Carrot chopped [ optional ]

1/8 cup                              Capsicum chopped [ optional ]

1                                        Potato Boiled [ optional ]

3/4 Tsp                              Salt

1/4 cup                              Coriander leaves chopped

For Masala :

4 Tsp                                Coconut scrap

1                                       Green chilly [ adjust ]

1                                       Red chilly [ optional to make it more spicy ]

1/2 Tsp                             Khuskhus

1/2 Tsp                             Cumin seeds

1/4 Tsp                             Coriander seeds [ dhaniya ]

5 cloves                             Garlic

1                                       Onion small size

2 or 3                                Cashew nuts

2                                       Tomato of medium size

1                                       Cardamom [ optional ]

2                                       Cloves [ optional ]

1/2 inch long                      Cinnamon stick [ optional ]

Method :

Grind all the ingredients for masala into a fine paste using a 

mixie/blender. Keep aside.

Take all the vegetables in a pressure cooker.

Add 1/2 cup of water and 1/4 Tsp salt.

Pressure cook for a whistle.

Open immediately by keeping the cooker under a tap or pouring 

water over the cooker lid.

Now heat the cooker with vegetables over a medium flame.

Add the prepared masala and salt.

Mix well and allow to simmer until the masala blends well with 

vegetable and its raw smell goes off.

Finally add coriander leaves just before turning off the stove.

Transfer into a serving bowl.

Excellent side dish for poori or chappathi

Goes well with soft dosai and Pulav also.




You may like to try other Kurma varieties :

Indian cheese [ Paneer ]

vegetable kurma

potato kurma

bhindi masala curry

karamani [ cowpea ] curry

For other variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Varieties