A ray of sunshine

From winter to summer greens with Gobi Mattar or cauliflower and pea stir fry

gobi-mattarMy annual Greenfinger’s Day came and went this year. Planting pots and pruning hedges hardly feature in my top ten things to get flustered about these days.

One sunny morning, I opened our balcony door to let the first seasonal rays of sunshine in. A breath of fresh air. A joy in my step. A view of dead leaves.


My father-in-law took pity on me and decided to lead the charge on the gardening project. I extracted my fluorescent gardening gloves and scissors in preparation.

“Those are kitchen scissors.”

Yes, I know dad.

“When did you last water these plants”

Two weeks ago.

“You know plants need water to survive?”

That’s only a small technical oversight!

We spent the evening clearing up, replanting courgette and tomato plants my sister-in-law had ambitiously donated to me. Dad did, that is. I made every excuse to leap back into the flat: dinner, baby, strange itch in my little finger.

One week of watering later, I have two courgette flowers and a thriving collection of flowers (identity unknown). I won’t swamp you with courgette curries yet, but here’s a winter to summer Gobi Mattar or cauliflower and pea stir fry to celebrate seasonal changes.

Feeds 2:

  • 1 small cauliflower
  • Half mug green shelled peas (I used freshly frozen one)
  • 1 medium potato
  • 1 tsp coriander powder
  • Half tsp cumin powder
  • Half tsp cumin seeds
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste

Cut the cauliflower into large florets. Don’t make them too small or they’ll fall apart when you cook them.

Peel and chop the potato into little pieces. Bring a large frying pan to heat on high with the tablespoon of oil. When it’s hot, add the cumin seeds and as they sizzle up, the potatoes along with all the spice powders.

Stir the potatoes for five minutes until their edges turn translucent and you can insert a fork into them albeit with some difficulty. Now mix in the cauliflower florets, lower the heat to a medium, cover and cook for five minutes.

Lastly, stir in the peas, salt to taste and cook for a final five minutes until the cauliflower is soft.


    This entry was posted on Wednesday, June 24th, 2009 at 2:52 am and is filed under Vegan, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.