Fried Cauliflower and Zucchini with Tempered Spices
In this simple recipe, vegetables are first pan fried and then topped with a generous pouring of tadka - hot oil infused with spices and aromatics.
Ingredients
- 1 medium cauliflower head
- 1 medium zucchini
- 1 shallot or red onion thinly sliced
- 4 garlic cloves thinly sliced
- Curry leaves from 1 sprig sliced
- 1/2 tsp red chili flakes
- 1 tsp ground fennel
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 6 tbsp olive oil divided
Instructions
- Wash the cauliflower head and cut into quarters. Use a sharp knife to slice the florets off the stem. Cut the larger pieces into smaller chunks.
- Slice the zucchini into 1cm circles.
- Heat 2 tbsp olive oil in a large frying pan.
- Fry the cauliflower over high heat for 10-15 minutes until charred and softened, tossing occasionally.
- In the meantime, heat another 2 tbsp of olive oil in a griddle pan and fry the zucchini slices over medium-high heat for 4-5 minutes on each side, until softened and grill marks develop.
- Arrange the vegetables on a serving plate.
- Heat the remaining 2 tbsp of olive oil to medium in a small sauce pan.
- Add sliced shallots and saute for 2-3 minutes until translucent and just starting to turn golden.
- Add slices garlic and curry leaves and fry for another 1-2 minutes, shaking the pan constantly.
- When onions and garlic start to darken, add red chili flakes and ground spices and give the pan a good shake, mixing everything together.
- Pour the hot oil with all the aromatics over fried cauliflower and zucchini and serve immediately.