Jan 19, 2010

Cauliflower Gassi ( with coconut paste and without onion and garlic - Konkani / Saraswat Cuisine )

Cauliflower Gassi (with coconut paste and without onion and garlic- Konkani / Saraswat Cuisine )

Serves: 3


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 )

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.

For Seasoning:

1 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves


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.

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:

Ed Schenk said...

I would like to know more about Kokani/Saraswat cuisine. What makes it different?