Thursday, April 3, 2014

Gobi Salan

I love to make gobi / cauliflower dishes, as they make the meal rich.
And I love this Veg because it is easy to cut and clean for me than other veg. and cooking time also very much less, so I dont need to stand at kitchen for a long time. :)

This recipe is admired from Vah Chef. All of us would have visited  his recipes at least once in our life time. I love his way of explaining the recipe and at last he used to taste it and definitely it will make us mouthwatering :)

Couple of months ago i was checking for a simple side dish for chapathi. And this gobi salan attracted me much and tried immediately... it was a great side for flat breads. i have not tried with rice so no comments on it. I have made slight modifications for my convenience.



Ingredients

Cauliflower - 1/2 a big flower or 7-8 big  florets.
Onion - 1 medium
green chili - 1
ginger garlic paste - 1 tea spoon
Turmeric powder - 1/4 tea spoon
chili powder - 1/4 tea spoon
Coriander powder - 1/4 tea spoon
mustard seeds - 1/2 tea spoon
jeera - 1/2 tea spoon
venthayam - 1/8 tea spoon
salt - to taste
Oil -  4-6 tea spoon
red chili- 2
Mint leaves - 1 handful (finely chopped)
coriander leaves - 1 handful (finely chopped)
Beated curd -2 table spoon


to roast and grind
Peanuts- 1 table spoon
sesame - 1 table spoon
grated coconut/ coconut powder - 1/4 cup
or
cashews - 7-10 nos (i used cashews for this curry)



Preparation:
1. In a pan, dry roast, peanuts,sesame and coconut/ cashews by adding one by one and let it cool.

2. In a vessel, boil water and add the cut and cleaned gobi, and a pinch of turmeric and salt. Let it cook for 5 minutes and switch off the flame.
3. In a pan or Kadai, heat 2 tea spoons of oil, Once oil is heated, add the mustard seeds, venthayam, jeera, red chilies and saute well for a min.
4. Add the  chopped onions and green chili then saute until the onions turn transparent.
5. Then add the ginger garlic paste and saute until the raw smell leaves.
6. Grind the peanut, sesame and coconut / cashew into a fine paste and add to the pan.
7. Add a pinch of turmeric powder, salt, and chili power, coriander powder.
8. Add half a cup to one cup of water and Let the mix boil for 20 to 30 minutes
9. Add the beaten curd and mix well

10. Add boiled cauliflower florets, mint and coriander leaves to the mix.

11. Cook for another 5 to 10 minutes with low flame, then switch off the flame.


Notes:

1. Coconut can be replaced with 7-10 numbers of cashews. I did so.
2. Jeera powder was included in the original recipe, I dint add powder, instead I added whole jeera only. If you like to add jeera powder and dont have it handy, would suggest you to add a tea spoon of jeera while roasting peanut and sesame and grind it along with that.