Vegan

Cauliflower wadji

Vadji means "fried" in Bengali and can be described as a kind of wok but in the Bengali way. A vadji is often served as a side dish to other dishes in Bangladesh, but can also be eaten as a stand-alone dish with bread.

Cooking time

15 min

Portions

6 st

Svårighetsgrad

Easy

Ingredients

1 st

Sliced yellow onion
5 st

Small peeled potatoes, diced and soaked for 5 minutes in water
1 tsk

Turmeric
1/2 msk

Salt
1/2

Cauliflower in medium florets
8 st

Small green chilies, 6 halved and 2 whole
1 msk

Rapeseed oil for frying
1 msk

Mustard oil for frying
2 dl

Water

How to do

Heat a wok or tractor pan with oil and fry the onion, stirring, over medium heat until it begins to turn golden brown.
Add potatoes, turmeric, and salt, and continue frying and stirring for 4-5 minutes. Add a little water to prevent the potatoes from sticking.
Stir in the cauliflower and the rest of the water and fry for another 5 minutes.
Turn the chilies down. Put a lid on and simmer for 4 minutes.

Garnish

2 tomatoes, finely chopped
A handful of sprigs of fresh coriander
1 large handful of fresh spinach leaves

Small facts about Cauliflower wadji

Cauliflower wadji, commonly known as gobi fry or gobi sabzi, is a beloved dish in Indian and Bengali cuisine with a rich cultural heritage. Cauliflower was introduced to India by the British in the 19th century, quickly becoming a popular vegetable due to its adaptability to various regional cooking styles. In Bengali cuisine, the dish may include potatoes and is often cooked with mustard oil, enhancing its unique flavor profile. This versatile and nutritious dish is typically served with rice or flatbreads, reflecting the local culinary practices and the fusion of traditional and colonial influences.