Cauliflower Gassi (with coconut paste and without onion and garlic- Konkani / Saraswat Cuisine )
Serves: 3
Serves: 3
Ingredients
300 g cauliflower, cut into florets
2 cups water
1/2 cup water ( for cooking )
1 green chilli
3/4 teaspoon salt ( or to taste )
2 cups water
1/2 cup water ( for cooking )
1 green chilli
3/4 teaspoon salt ( or to taste )
For Coconut paste:
1 cup (75 g - 100 g) grated coconut
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoon water for grinding
Make a smooth paste of above ingredients. Add water while grinding.1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoon water for grinding
For Seasoning:
1 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves
1 teaspoon mustard seeds
1 spring curry leaves
Method
Wash and clean cauliflower florets.
Boil cauliflower florets in 2 cups water for 3 minutes. Drain out water.
Cook cauliflower florets with 1/2 cup water in a bowl. Add 3/4 teaspoon ( or to taste ) salt and 1 green chilli. Cover with a lid and cook on a medium heat for 5 minutes.
Boil cauliflower florets in 2 cups water for 3 minutes. Drain out water.
Cook cauliflower florets with 1/2 cup water in a bowl. Add 3/4 teaspoon ( or to taste ) salt and 1 green chilli. Cover with a lid and cook on a medium heat for 5 minutes.
Add coconut paste. Mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.
For Seasoning:
Heat oil in a pan. Add mustard seeds. When it starts crackling, add curry leaves. Pour this seasoning over cauliflower gassi and serve with rice / seeth.
Other accompaniments - Cabbage Sukke / Beans Sukke, Thoy, Edgayi ( pickle ), Thaak ( curd ) & Appolu ( papad ).
1 comment:
I would like to know more about Kokani/Saraswat cuisine. What makes it different?
Post a Comment