This is a maharashtrian spicy gravy recipe with an added tinge of goda masala which adds flavour to this simple recipe.This curry tastes best if served piping hot with dal rice or polis/ chapatis/ bhakris.
- 150 grams small cauliflower florets (rinsed well and soaked in hot water to which a little salt and a pinch of turmeric is added)
- 1/4th cup fresh green peas
- 1 potato chopped into small cubes
- 1 tomato chopped fine
- 1 onion chopped fine
- 6 pods of garlic, 1/4th” piece of ginger,1 green chilli, 4 sprigs of coriander leaves ground to a paste
- 1/4th tsp turmeric powder
- 1 1/2 tsp kashmiri chilli powder (adjust as per spice required)
- 1 tsp goda masala
- 1/8 tsp crushed black pepper(optional)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/8 tsp asafoetida
- Salt to taste
- Finely chopped coriander leaves to garnish
- Heat oil in a nonstick pan ,add mustard seeds. When they splutter, add asafoetida, finely chopped onion, saute till transluscent, add ginger garlic green chilly coriander leaves paste, saute till you get its aroma, then add turmeric powder,chopped tomato. Saute well till the tomatoes soften then add red chilli powder, mix well add chopped cauliflower florets, cubed potatoes and green peas, saute well so that the spices coat the vegetables well.
- Add hot water to cook the vegetables. Cover with a steam release lid and let the vegetables cook. When 3/4th done add goda masala, crushed black pepper,salt and cook till done.Garnish with coriander leaves.
- Serve hot as a side dish with rotis or dal rice.
- Adding hot water enhances the colour of the gravy.
- Kashmiri chilli powder gives the colour to the gravy.
- Make small potato cubes so that they get cooked along with cauliflower florets. The florets take less time to cook but they are sauted first in the spices so that the strong smell that cauliflower releases as its cooked is reduced to a great extent.