Jagruti's Cooking Odyssey

Achari Gobi - Cauliflower cooked with Pickle Mix

February 28, 2014

in lunch

6 comments

You will need :- ( copying word to word from Hasna's blog )

Cauliflower 1 medium

Onion 1 medium

Mustard oil 2 tbsp

Mustard seed 1/2 tsp

Cumin seeds 1/2 tsp

Fenugreek seeds/Methi dana/uluva 1/4 tsp

Fennel seeds/saunf/perumjeerakam 1/2 tsp

Cumin seeds,roasted & crushed 1tsp

Onion seeds/kalonji 1/4tsp

Asafoetida/ kaayam/hing 1/4tsp

Turmeric powder 1/2tsp

Salt 1tsp or to taste

Green chillies 2 or more

Ginger paste 1 tsp

Garlic paste 1tsp

Yogurt 3/4 cup

Red Chilli powder 1tsp

Coriander powder 1tsp

Coriander leaves for garnishing

Method :-

1. Heat mustard oil a non-stick pan upto its smoking point. Take it out of flame, cool slightly and add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and bring it back to flame. Saute till the seeds splutter.

2. Add onion and sauté till translucent.

3. Add cauliflower florets, turmeric powder and salt.

4. Chop green chilies and add. Sprinkle some water and toss to mix well.

5. Cover and cook on medium heat for a minute.

6. Add ginger paste, garlic paste and yogurt. Add red chilli powder and coriander powder (if using) now. Mix well. Cover and cook till cauliflower is done. Cauliflower should be dry and covered well in masalas and hence, the flavour.

7. Serve hot, garnished with coriander leaves.