Cauliflower and broccoli stir-fry recipe
This dish was inspired by a traditional Karnataka-style stir-fry, also known as ‘kempu’ in the local dialect. It's usually made with chicken, but this is a great little number for vegetarians. Purple sprouting broccoli and bok choy also make very good additions to this versatile dish.
If you prefer a non-vegetarian dish, substitute either chicken or any firm white fish for the cauliflower and broccoli.
Ingredients
- 1 cup oil for deep-frying
- 1 head of broccoli, broken into florets
- 1 head of cauliflower, broken into florets
- 2 tbsp vegetable oil
- 10 fresh curry leaves
- 3 garlic cloves, finely chopped
- 1 red onion, chopped
- 2 green chillies, slit lengthways
- 1 red pepper, deseeded and cut into 1cm dice
- 1 yellow pepper, deseeded and cut into small dice
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 lemon, juice only
- 1 cup fresh coriander leaves
- 1 cup oil for deep-frying
- 1 head of broccoli, broken into florets
- 1 head of cauliflower, broken into florets
- 2 tbsp vegetable oil
- 10 fresh curry leaves
- 3 garlic cloves, finely chopped
- 1 red onion, chopped
- 2 green chillies, slit lengthways
- 1 red pepper, deseeded and cut into 1cm dice
- 1 yellow pepper, deseeded and cut into small dice
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 lemon, juice only
- 1 cup fresh coriander leaves
- 1 cup oil for deep-frying
- 1 head of broccoli, broken into florets
- 1 head of cauliflower, broken into florets
- 2 tbsp vegetable oil
- 10 fresh curry leaves
- 3 garlic cloves, finely chopped
- 1 red onion, chopped
- 2 green chillies, slit lengthways
- 1 red pepper, deseeded and cut into 1cm dice
- 1 yellow pepper, deseeded and cut into small dice
- 2.5 cm piece of fresh ginger, peeled and finely chopped
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 lemon, juice only
- 1 cup fresh coriander leaves
- 300 g cornflour
- 150 ml white vinegar
- 2 tsp red chilli powder
- 1 tbsp sugar
- 1 tsp cumin seeds, roasted and ground
- 1 tsp salt
- 10.6 oz cornflour
- 5.3 fl oz white vinegar
- 2 tsp red chilli powder
- 1 tbsp sugar
- 1 tsp cumin seeds, roasted and ground
- 1 tsp salt
- 10.6 oz cornflour
- 0.6 cup white vinegar
- 2 tsp red chilli powder
- 1 tbsp sugar
- 1 tsp cumin seeds, roasted and ground
- 1 tsp salt
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Firstly, put the cornflour in a bowl, then stir in the remaining ingredients to make a thick batter. Set aside.
- Heat the oil for deep-frying in a deep-fat fryer or a deep, heavy based saucepan. Dip the broccoli and cauliflower florets in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot.
- Heat the oil in a large kadhai, wok or heavy-based frying pan until smoking point. Add the curry leaves and garlic, onion, chillies and peppers and stir-fry on a high heat for 2 minutes. Add the fried broccoli and cauliflower, ginger, salt and sugar and continue stir-frying for 2 minutes.
- Squeeze in the lemon juice and sprinkle with the fresh coriander. Serve with steamed rice.
Recipe taken from Cinnamon Kitchen: The Cookbook
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