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 !