Vepudu is a very popular style of cooking in Andhra Pradesh – a southern state in India. Vepu in Telugu (the local language) means to saute/fry and hence the name “vepudu” since the dish is prepared by sautéing vegetable in oil and spices. There are a few ways to make cauliflower from where I come from – with tomatoes, with tomatoes and eggs, with ground spices as a korma and more – but vepudu is my favorite way of cooking cauliflower and I leave the florets slightly crunchy.
- One cauliflower cut into florets
- 2-3 tbsp of oil
- 1/2 tsp ginger-garlic paste
- 1/2 tsp chilli powder (or less or more depending on your taste)
- 1/8 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- Wash the florets and steam them in microwave for about 8 minutes. Steaming is optional. It, however, reduces cooking time.
- Heat oil in a shallow pan and add mustard seeds. When the mustard seeds start splattering add cumin seeds.
- Reduce the heat and add ginger-garlic paste. Saute it for a few seconds until the raw smell disappears.
- Add turmeric powder, chilli powder and coriander powder and saute for another few seconds. (If the flame is not reduced then the spices will burn)
- Increase the heat and add the cauliflower florets, a few curry leaves and salt. Saute them for 2-3 minutes while stirring continuously so they brown on all sides.
- Reduce the heat and cook the florets covered until they are soft but retain a bit of a crunch. The florets will get a little soggy when covered.
- Increase the heat and saute them some more until it becomes a bit dry.
- Add chopped coriander and serve with rotis or rice. I sometimes add this to my salads too.