Broccoli And Cauliflower Coated With Spiced Chickpea Flour - cooking recipe

Ingredients

2 2 tablespoons canola oil or 2 tablespoons lite olive oil
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (to taste)
2 1/2 cups bite sized cauliflower florets
2 1/2 cups bite sized broccoli florets
1 tablespoon besan (chickpea flour)
1 teaspoon salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1 teaspoon ground coriander

Preparation

Mix together the besan, 1/2 teaspoon salt, garam masala, cumin, coriander and red pepper flakes, set aside.
Heat the oil over a low flame and saute the garlic until soft but not brown.
Add the cauliflower and broccoli and increase the heat a bit. Saute for 3-4 minutes, or until they begin to brown.
Reduce the heat back to low and sprinkle on the reserved spice blend. Cover the pan and cook for 5-6 minutes. Don't peak! This step will release the moisture from the vegetables, you don't want to lose it.
Sprinkle about a tablespoon of water on the vegetables and toss around a little until they look coated with the besan/spice mix. Resist the temptation to add too much water.
Cover the pan as quickly as possible and continue cooking until the vegetables are tender but firm, 2-3 minutes. This is the point at which I add in the remaining 1/2 teaspoon of salt or not, depending on who is home for dinner.