Cauliflower (Phul Kobi)

Phul kobi with the curd tight and the leaves still green around the head. Cauliflower that has spent days in storage goes slack and the florets brown at the tips, and washing does nothing about it. This one is cut and moved inside a day, with no cold storage in between.

Break it into florets for a dry bhaji with mohri, jeera and haldi, or cook it with batata and matar in a Sunday rassa. It takes a besan batter well for pakoda, sits comfortably in a mixed sambar, and roasts hard and sweet in an oven with a little oil and salt. Chop the tender leaves and stalk small and put them in the same bhaji instead of the bin.

Ordered as 500g or 1kg, weighed after trimming.

Keep it unwashed in the fridge and rinse only before cooking. Add potato for the pairing everyone makes, or fill the basket from organic vegetables.