Thursday, July 8, 2010
Cauliflower Potato curry
Growing up I detested cauliflower, I would spend hours staring at my plate wondering how could mom force on me something so unpalatable. At one point I started believing cauliflower florets were miniature trees(I think I have to thank mom for that) I suddenly didn't dislike them so much, munching each of the florets, believing that I had a whole tree going down my throat. I guess it made my mom's life easier.
If you have a fussy kid and the "tree trick" dosent work anymore then maybe give Gobi Manchurian a try, there cant be a kid who will say no to such pure goodness ;)
Anyway, eventually the taste did grow on me and now cauliflower is a staple in my kitchen. This curry recipe I am sharing is a traditional Konkani dish that I picked up from my mom.
1. medium cauliflower cut into florets, washed and drained.
2. 2 potatoes diced, about 1/4th inch cubes or bite sized
3. 1 cup shredded coconut
4. 2 tbs of slightly roasted coriander seeds
5. 1 tsp turmeric
6. 5 dry roasted red chillies or as per taste
7. Tamrind paste 1/4 tsp or adjust as per taste
1. Cook Cauliflower, potato in a deep pan
2. Meanwhile grind all the ingredients under the masala section to a fine paste, adding water as needed when the ingredients get too dry and are difficult to grind
3. When the veggies are cooked halfway add the above masala and salt as per taste
4. Let it cook through until the veggies are completely cooked
This section is optional but it gives a very nice aroma to the whole dish.
1. Heat a tbp of oil in a small pan
2. Add 1tsp mustard seeds and once they start sputtering add a sprig of curry leaves.
3. Turn off the heat and add a pinch of hing.
Serve with rice or chapati.