Monday, July 21, 2008
Cauliflower Ras Bhaaji
This Bhaaji is a sweet n sour one made with tangy tomatoes and sweetened with jaggery. The bhaaji gets its name because is has juicy tomatoes and mushy cauliflower. It is made most times in my home to go with hot puris yet can be mixed well with rice too.
When I made it for my Mom's thali I had a lot leftover the next day. I packed it for lunch along with bread slices. The bread slices dunked in it taste yummy. I don't know how, why this friend wanted to lunch with me, yes its unusual in this case. Since the bhaaji was stale I didn't want to share it with the friend, you know how you feel odd to do such things when you care for some person. Inspite of telling that I am a pure vegetarian may be a little more than this friend of mine, my box was being stared at continuously as if it was a Non-veg curry. Some people are just not open minded. I forgive the stares but feel sorry my heart didn't allow to share, had it been fresh I would have. I am old fashioned in some matters.
So do you want this recipe that got unwanted attention but ask me how much I enjoyed the bhaaji.
1 head cauliflower cleaned and florets broken.
2 juicy tomatoes, quartered
1 onion, quartered
2 teaspoon oil
1/2 teaspoon mustard seeds
1/8 teaspoon asafoetida
2 green chilies sliced
2 teaspoon of jaggery powder
2 glasses water
salt to taste
1/4 cup grated fresh coconut
1 handful cilantro
2 tablespoon groundnut powder
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
Grind together all the masala items and make a paste. Save.
In a pressure cooker pour oil, splutter mustard seeds, add asafoetida, green chilies. Now add the cut veggies, onions etc. add the masala and give it a good stir. Cook for 5 mins so the cauliflower is coated with oil. Add jaggery and the salt. Top up with water. Use less or more depending on the thickness you want for the curry. Allow 3 whistles, cool. Stir well after opening the cooker. The curry should have mushy consistency.
Enjoy hot or stale with any type of leavened, unleaved bread or rice.
Bread 101 1. Working with yeast. 2. Types of yeast 3. Proofing 4. Effect of liquid 5. Temperatures 6. Types of breads San...
Many years ago, for the first time I read about Eeya Chombu on this lovely blog called Saffron Hut . I was totally smitten by this ...
This is a curry that I loved a lot when I made it but I could not post it immediately. We were still in Blr. and it was the beginning of...
I was a kid in the time of black and white TV when on one sunday afternoon I saw this punjabi lady make this dish on TV. After that many a ...
A typical meal at Gondavale temple would be Bajarichi Bhakari, Bhaat, Brinjals with crushed peanuts, Aamti, buttermilk, salt on the s...
Set dosa with chutney pudi, coconut chutney and Tomato Tamarind Relish In 2001, I was in Blr to attend Sapient College when I discovered t...
In the last post I did mention that I don't deprive the elders at home of their favorite tastes though I am cooking healthy most ti...
Ever since I sourced Mango pulp for my E-shop I have not missed Mango through the year. It is available for me to use when I want and ...
Namaskar Patrons! Hope you had a great Vijayadashmi. We are back to serving you again. This is the third year we are making D...
This is a South Indian thalipit made from rice flour and studded with Avarekai. You have to be in Karnataka to experience the cultural thing...