Home style Chili Ghobi aka Cauliflower stir fry is spicy, delicious and nutritious. It’s an easy Indian side dish, requiring only a few ingredients. It goes perfect side with rotis or chapathis.
Life is a journey, and this journey is all about change and evolution. Friendships are just like that. It has the honeymoon phase, the lull period, blossoming friendship, wanting something more, the end, or the friendship that lasts forever. I’ve tried hard to understand its nuances, but I usually just go with the flow.
I’ve realized over the years that I am OK with change, both in relationships and friendships. We start liking someone and their company, for what they are. The things you admire about someone in the first place might become quite annoying as you get closer to them.
You know, one always hears that old friends are the best ones, or that eventually you are only left with a handful of friends. It’s a fact that most people can count the number of true friends on their fingers. Everyone has a range of acquaintances, but not everyone has a ton of friends they can rely on in times of trouble. I completely agree with that.
I have found friends at different walks in my life. Some have stayed and some left, still as friends. I have different, yet significant friendships with each of them! However, I do think after a while any friendship can sustain as long as they give each other breathing space, independence and don’t impose over-familiarity [personal opinion!]. And that’s okay because the small number of people who will go the extra mile for you are more coveted. They are more important to you. Not everyone is worth that effort.
When the end of a friendship happens, there can be many reasons. It’s true that conflict can strengthen or break a relationship. Ultimately though, people naturally drift apart over time. If you are not putting the time and effort into the relationship, there’s a strong chance that the relationship will reach its natural conclusion.
And that’s the change we should be ok with.
A good friend of mine told me once: “When you die, if there’s two of them crying wholeheartedly, you’ve succeeded in life”. That’s all you need. Might not be the best way to live life by, but I’ve become more choosy as I get older.
Everyday Indian side dishes are most of the time vegan and very healthy. This Chili Ghobi aka spicy Cauliflower stir fry didn’t go through much change. One of the first recipes I had written in my little burgundy diary almost 30 years ago.
One day while watching Doordarshan, I saw this Chili Ghobi on a cooking show and found it so interesting then. The original recipe didn’t have potatoes, just bell pepper and a ton more green chilies. I’ve made it and it’s absolutely good. But, I like the addition of potato, it cooks and breaks down making the dish heartier.
Chili Ghobi
To get this dish perfectly cooked, it is very important to keep the veggies larger in size. Make sure to not use any water and cook on medium high heat. Use a nonstick pan or cast iron pan, it works great. Use a large pan, so it cooks evenly and any amount of water will evaporate in it. Enjoy with rotis and it’s simply perfect.
- 2 tsp olive oil, or vegetable oil
- 1 tbsp cumin/jeera seeds
- 1 onion, sliced thinly sliced lengthwise
- 3 thai chilies or 3-4 jalapenos
- 1 head of cauliflower, cut to 2 inch florets
- 1 + ½ tsp salt
- 2 russet potatoes, peeled and cut to finger sized lengthwise slices
- 1 large tomato, cut thinly lengthwise
- One large bell pepper, cut to lengthwise
- 1 tbsp garam masala
- 2-3 tablespoons chopped cilantro
- Keep a large cooking flat bottomed pot, add oil and cumin seeds. On high heat, let the cumin seeds pop. Add the onion and green chillies. Saute it for a minute, let it not burn. To the onion, add the cauliflower and toss it and brown it lightly. Sprinkle salt and Keep sauteeing it for 3-4 minutes.
- Once the cauliflower is cooked fifty percent cooked, add the potatoes and saute again, cover and cook for another 2-3 minutes. Make sure not to over cook it, keep a little crunch on the cauliflower. Add the tomato, bell pepper and garam masala, check for salt and add another ½ tsp of salt. Mix well. Saute for another 2-3 minutes and add the cilantro. Turn off the heat and serve hot with some rotis.
If you make this Everyday Indian side dish/chili ghobi, let me know by tagging #foodfashionparty on social media. Check out my book MASALA AND MEATBALLS.
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Looks very yummy and appetizing!
Thank you!
I loved what you wrote about Friendships. It is so true and we do grow older as we grow.
I love the simplicity of this chili gobi and how spicy it is! It looks very enticing Asha!
Thanks so much for always taking the time to write my dear.
We love this sabzi, so simple and so good.
To me that’s the truth written in very simple endearing language. I agree totally. I guess we finally understand and allow it to happen for all it’s worth. It’s more comfortable, lending more clarity… Thanks for the post.
Send a bit for me please, I’d love to have that for dinner after my busy day in office, curled in front of my TV..hugs girl!
How I wish, I was your neighbor. I’d not only send food over, but sit and bug and chat with you all day.
Thanks so much for the nice words hon. The clarity surely comes from growing up I guess.
Lots of love darling!!
xo