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Spicy Cauliflower Curry(Gobi Sabzi)

Yesterday evening , there was lack of time and I wanted to make some thing which takes less time and also goes well with chapathis. Usually, we take chapathis for dinner. And we like some thing dry and also can be taken with chapathis. Then I thought of making this simple, yet delicious and spicy curry i.e., Gobi Zabzi (or) Cauliflower Curry what ever name it is give in different languages, it has its own flavour. This time I prefered to present this recipe with more photographs, unlike I do. My request to all fellow bloggers and who ever view this recipe is, do tell me wheather a recipe with more photographs is good way to understand it or less photographs and in detail recipe is good. This will help me in presenting further recipes. Thank You!

1 meduim size cauliflower
1/2 tsp Cumin seeds(jeera)
1/2 tsp Fennel seeds(usually, we take fennel seeds after lunch or dinner as a mouth freshener.This we also say saunf in telugu and sombu in tamil.
10 to 14 dry red chillies (crushed and a/c to your taste vary in your number)
1 tsp grated fresh ginger or 1tsp ginger garlic paste
1 meduim onion (cut into small pieces)
3/4 cup coriander (washed and cut into small)
1/2 tsp turmric powder
salt a/c to your taste.
1 tbsp oil (if you want less you can reduce 1 or 2 tsp)

Cut cauliflower into different florets. Boil cauliflower in water to its level, till it starts boiling. Remove from the heat once its start boiling because, if it boils more, then it produces some sort of smell, which does'nt taste well when cooked. Or else you can put cauliflower in hot water for some time. Then drain them and keep aside. Heat oil in a wok, add cumin ,fennel seeds and red chillies. Allow them to splutter.
After that add oinions and fry till they turn light brown. Now add grated ginger or ginger garlic paste and fry for 1 min. Add turmeric powder and Cauliflower. Stir well so that all spices mix well with cauliflower. Now add salt on top and cover the wok and allow to cook to medium heat for 5 min. See the ingredients should not burn. Here if you want some gravy with this add very little water like 1/4 cup not more than that.because already cauliflower is cooked. If it is not cooked , then add more water as per your ratio.
Now stir the contents well, so that salt mix well with them. Allow to cook on low heat for 2 or 3 min and add coriander and mix again. Once you see cauliflower is dry and all the spices mixed well, remove from heat. Here you can take one floret and taste, so that you can add salt if you want:-)

Note: This goes well with chapathis also serves best as a side dish. You can also enjoy with plain rice. This taste little sweet in depth, though it does'nt contain any sugar. That is due to fennel seeds.

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Its definitely spicy, I give you that!! For some reason whenever I try to cook cauliflower it always ends up mushy so I gave up cooking with that, do you have any tips to prevent the same?

I used to have the same problem. Instead of boiling the cauliflower on the stove, I now boil the water and just soak the cauliflower until it's almost cooked. Then I add to the seasonings. This works much better for me. Hope it helps you!

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All the text and photographs Copyright © 2006-2007
Meena and Srinivasulu Kandlakuti
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