Tarkan recipes are less commonly used in typical Indian cooking. Tarkan means without spices( turmeric, coriander, garam masala etc. ). In tarkan recipes only salt and red chili flakes or powder are used as spices. Those who are thinking that how can these recipes become tasty, let me tell you they taste awesome, in fact very delicious. My mother makes many tarkan curries for as my father doesn’t like to get his hands or lunch box yellow specially when he is travelling.

When my mother first time served tarkan ka gobhi my husband and son loved it so much that now they also don’t want to take yellow curries in lunch boxes. One good thing about this technique is you get to taste the original flavor of the vegetable.

INGREDIENTS
Cauliflower-1 medium
fresh or frozen peas-1 cup
Chopped ginger-1tbsp
Chopped garlic-1tbsp
Chopped onion-1/2 cup
Whole red chili- 1 or 2
Red chili powder-1tsp.
Salt to taste
Mustard oil or vegetable oil – 1.5 tbsp.

METHOD

1. Wash and cut the cauliflower florets and keep them in hot water for few minutes.
2. In a kadhai or pan add mustered oil and heat it.
3. Add methi seeds and sauté it till it crakles. Now add chopped ginger, garlic and sauté.
4. once garlic starts changing color add onions and sauté them.
5. Break one red chili and add to the pan. Now add red chili powder and salt.
6. Add the cauliflower pieces and matar and cover it on a low flame. Keep stirring in between to make sure that the curry is not burning.
7. Turn off the gas when cauliflower gets cooked properly and garnish with
dhaniya ( coriander)leaves and enjoy with parantha or chappati.