Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies, And vegetables are the most important in any Indian dish.
Cauliflower is a cruciform vegetable flower head. It is very similar to broccoli, but with a different flavor. Cauliflower is naturally light green, but will be white if it is kept from the sun. Normally this is done by tying the leaves over the flower head. A purple variety of cauliflower is sometimes available that turns blue when cooked. It's great for novelty value, but tastes slightly bitter. Cauliflower is useful as generic vegetable matter, because few people have a strong opinion for or against it. Cauliflower tends to have a bland flavor on its own, and can thus absorb a variety of other flavors. Common ways to eat cauliflower include: 1) overcooked and mushy, with a thick covering of cheese sauce 2) raw or steamed, in salads or with salt 3) cooked as part of a soup or mixed vegetable dish 4) roasted, with the head broken into florets, tossed with olive oil, salt, and pepper, and put in a roasting pan in a oven for 35-40 minutes. Sometimes cauliflower is pickled, typically to be sold with pickled onions and pickled cucumbers. This time we Foodiemonday people came with the theme of Flowerrecipes. and I choose the famous Achaari gobi recipe to share with you all.
Achaari Gobi is dish with a different and delectable taste. Those who love eating gobi, will definitely relish eating this dish as well. The cauliflower florets are sautéed in achaari masala until soft and tender. Cauliflower may not seem too appealing and a great pick in the culinary world but I do often include this veggie every now and then. I keep looking for making the best use this veggie and the end results is always worth the sweat. I followed this recipe from Nishamadhulika's website. Its an easy recipe to follow and you can enjoy it with Roti or paratha or with poori too. check out the recipe below :)
500 gm Cauliflower
1 Cup Green peas
2-3 tbsp Mustard oil
2 Green chilly (finely chopped)
1 inch piece Ginger (grated)
1 pinch Asafoetida
1/2 tsp Cumin seeds
1/2 tsp Mustard seed
1/4 tsp Fenugreek seeds
1/4 tsp Turmeric powder
1/4 tsp Red chilly powder
1/4 tsp Garam masala
1 tsp Coriander powder
1 tsp Fennel powder
1/2 tsp Mango powder
1 tsp Salt
1. Cut off the stalk from cauliflower and make florets.
2. Place the florets in warm water and Keep them aside for 5 minutes and then wash thoroughly. Soaking florets in warm water with salt helps remove any kind of bacteria and impurities.
3. Take out florets from water and wash them thoroughly.
4. Now coarsely grind fenugreek seeds, cumin seeds and mustard seeds in a mixture jar.
5. Heat some oil in a pan. Add coarsely ground spices and Asafoetida in the oil and sauté for few minutes. Now add chopped green chilly, ginger paste, turmeric powder. After sautéing for while add washed cauliflower florets and Green peas mix nicely.
6. Then add salt, red chilly powder and coriander powder into it. Stir the florets with help of a spatula and sauté for 2-3 minutes with spices.
7. Now add 2-3 tbsp of water in the sabzi. Mix it well. Cover and cook on low flame for another 4-5 minutes. Check later.
8. Open the lid, stir the sabzi with spatula, cover again and cook for 4 more minutes. Sabzi is ready.
9. Add mango powder, Garam masala and green coriander in the Sabzi and mix all ingredients nicely.
10. Transfer the sabzi in a serving bowl. Achari Gobi Sabzi is now ready. serve this luscious Achari Gobi with parantha, naan, chapatti and poori and relish eating.