( Copi= Cauliflower, Tshoem -Curry)
Here is finally a no-cheese recipe. If you had gone through and tried some of my previous recipes it might have given you the notion that we have no recipes without cheese. We do, in fact many traditional recipes without cheese too. The people in the southern part of Bhutan consume more spices and their recipes comprise mainly . Their recipes are similar to Indian recipes I believe because of its proximity to the Indian state.
As a teenager I remember the children in the locality ( especially living in the same building used to go picnic every Sunday). We were a bunch of high school and primary school goers. We were almost like a multicultural society. Some of us hail from Eastern Bhutan while others are from Western, Central and Southern Bhutan . While East, West and Central Bhutan share the ( almost) same recipes our friends from the south comes with a different delicacy of their own. They have all those fried curries with variety of spices added and they prefer very less chilli. The picnic was mostly a potluck where each one of us cook our own favorite dishes ( but our classy Ema Datsi and Kewa Datsi never fail to show up every picnic day). It was indeed a fun and innocent school days.
I learned to make this particular one from my friend. It is one of her favorite dishes and she cooks it very tasty . I think her mother taught her cooking at a very young age as her mother was a firm believer that all girls should know to cook.
Preparation time: 10-11 minutes
- 1/2 califlower ( 500 gm)
- Termiric powder
- Chilli ( cut diagonally)
- 1/2 onion finely chopped
- 1/2 tomato finely chopped
- small piece of gainger/2 cloves garlic ( finely chopped/crushed
- Oil and salt
wash and cut the cauliflower into bite-sized pieces (you can use the stem and the florets, cut off the ends and the tough parts and cut into pieces). Wash again and keep aside.
Now finely cut the tomato and onionand cut the chillies diagionally as shown.
Heat oil in a pan/pot in a medium heat. Then add onion,chilli and tomato. stir well and fry the mixture until it turns soft. Add salt
Next add cauliflower, stir and add a teaspoon of termiric powder. Stir again, put the lid on and cook for 3 minutes until the cauliflowers turn tender.
Remover from heat, add ginger and garlic, stir, put on the lid, keep for a while.
Serve warm with rice or bread