Thursday, May 16, 2013

Achari Gobi / Cauliflower in pickling masala


When it comes to veggies cauliflower is something I like to experiment a lot with. I m surprised by the way my eating habits have changed as I used to hate it before and the only cauliflower thing I used to like  was gobi manjurian. But now every week when I go for grocery shopping I pick cauliflower and think of every new way to prepare it. So when I came across this Achari gobi recipe in Playful cooking I  knew what I was going to do with cauliflower next time. And I did make it, not  just once but twice already. The first time when I made it, it was dark so we straight way digged in but second time I planned it ahead and made this a bit early before getting dark.

These days taking food pictures is not that easy especially when  my lil one is a tad bit hungry he gets frustrated and keep on nagging so I  pack my photo session right away, and when is not hungry he wants to help me  in taking pictures, so either way its not easy !!


Recipe source - Playful cooking

Ingredients
Cauliflower - 1 small

For roasting 
Whole redchilly / vattal mulaku - 2 
Fenugreek / Uluva - 1/2 tsp
Nigella / kalonji - 1/2 tsp
Cumin seeds / jeerakam / jeera  - 1 tsp
Mustard seeds / kaduku  - 1/2 tsp

Lime juice - 2 tbs

For sauce
Cinnamon stick/ Patta  - 1 inch stick 
Mustard seeds - 1/2 tsp
Nigella seeds - 1/2 tsp 
Onion   - 1 medium(chopped )
Tomato -2 ( blanched and pureed )
Ginger garlic paste ( inji - veluthulli paste ) - 1 tbs
Kashmiri chilly powder( piriyan mulaku podi )- 1 tbsp
Yogurt / curd/ thayyir  - 2 tbs
Sugar - 1 tsp
Oil 
Salt 
Coriander leaves/ malli ila 

Method
  •  In a pan dry roast( without oil ) the ingredients mentioned under roasting to a fine powder.
  • Transfer the pickling powder into a bowl and add lime juice to it give it a mix and keep it aside.
  • In a wok or a pan add some oil and add cauliflower florets and saute it for 10 minutes on a medium flame adding a pinch of salt until they turn light brown in colour.Transfer into a paper towel and keep it aside.
  • In the same pan add some more oil and sputter mustard seeds, thrown in cumin, nigella and fry for a minute or so until  they  leave aroma .
  • Add chopped onions and saute until soft and light brown in colour.
  • Add ginger garlic paste and fry till raw smell goes off.
  • Add tomato puree, roasted pickling  powder, chilly powder, salt, sugar and cook for 2-3 minutes.
  • Add the cauliflower florets kept aside to the sauce and cook for another 5 minutes.
  • Finally add beaten yogurt and cook on a low flame stirring continously for 2-3 minutes.Check the salt and turn off the flame.
  • Garnish with some finely chopped coriander leaves.
Serve hot with rice/ roti/chapathi !



13 comments:

  1. This is such a yummy dish...cauliflower drools me

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  2. Lovely! Now u are craving me for the curry :) Thanks for the mention Vineetha!

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  3. Lovely! Now u are craving me for the curry :) Thanks for the mention Vineetha!

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  4. I love Gobi and my hubby hates it..Please cook this when I come to your home :P
    Love the wooden board, I also made the same :)

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  5. I had bookmarked it too... have to try it soon... Looks too good

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  6. wow yummy yum :) i like the achaari flavors..

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  7. absolutely delicious.beautiful clicks.

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  8. Looks like a perfect pair with some steamed rice. My kids love cauliflower. I am definitely going to try this recipe next time when I get cauliflower. My daughter is the one who tries to help in styling the food and some times you know how that goes :)

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  9. I never used to like cauliflower myself until recently. Think I'm going to go make some. Thanks

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  10. this looks so perfect... this is bookmarked to be made for my cauliflower crazy brother!!! :)

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  11. Am sure this achari gobi will definitely tickle my tastebuds, looks fabulous..

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  12. Hey thanks a ton...I tried it and it turnd out to b simply awesum tasty and tangy dish til date!!!

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  13. I've tried this receipt and its been really yummy :-)

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