Capsicum diye phoolkopir torkari/Cauliflower and capsicum curry

Medley of vegetables always add visual interest to a dish. It also incorporates the health benefits of all these ingredients. Not to mention the fact that the flavours of them all come together to form a unique blend to entice the palate. Cauliflower Capsicum curry is one such recipe. The interesting part is that you could keep adding anything to this mix as per your taste, liking and availability. You could add corn, carrots, mushrooms, paneer – the choices are endless. Here (in the recipe pictured) I have used carrots.

Ingredients:
• Cauliflower (cut into medium-sized pieces)
• Capsicum (cubed)
• Ginger (finely chopped)
• Garlic (finely chopped)
• Onion (chopped)
• Vinegar- 1tsp
• Soya sauce- 1 tbsp
• Green chillies (slit)
• Cornflour (mixed with water)
• Salt
• Oil

Preparation:
• Fry the cauliflowers in low heat and keep aside
• Heat oil and add chopped ginger and garlic and fry
• Next add the onions and keep frying till colour changes to golden brown
• Add the capsicum and fry for a minute
• Add the cauliflower and a couple of green chillies
• Add salt, soya sauce and vinegar and a little water
• Bring to a boil
• Cook till cauliflower is well-cooked
• Add cornflour and keep stirring well
• Turn flame off when gravy thickens and serve
Note: you can also use red/yellow capsicum to make the dish look attractive