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.
Finally the day arrived to check out what the hype was all about? Veena told me to pick a place to meet somewhere on her route to ...
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 ...
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 ...
Samo seeds or Foxtail millet or Vari is a largely popular seed consumed as replacement for rice during fasting days. We are past the first...
Coming Back to blogging is a homecoming for me. It has to be with something special for this post. I had experimented on making Brun Pao. T...
In Karnataka if you ask most people what is their favorite type of sambhar you will get an echo of Chakota Huli as the answer. Most people o...
Mangana is chana dal kheer with coconut milk. It was the first time ever I had heard this name at Valaval. We make Chana dal puran but thi...
Chutney Pulao, Vegetable kurma and papad Chutney is a generic name for an All Indian dip. When an ingredient losses identity in the process ...
What is that in my balcony? Guess what? my balcony is A Green Balcony, and that is a new label on this blog. My bro S loves growing ...
Splashed ! across publications. Where I talk to Press Trust of India (PTI) about the Koli weddings and traditions. Where food especial...