Cauliflower bhaaji

India is such a vast nation with one of the world's most diverse cuisines, each region having its own distinct speciality, differnt taste and blend of spices. As for years,all the cultures living in such a harmony, that every cusine is influenced by some or the other regional cuisine. This thing i realised while searching for the marathi recipes, for the SWC event. I got to know that i already make some of marathi dishes on regular basis, just the name is a bit different.
Here comes one of them...

Ingredients:

Cauliflower Florets 2 cups,
Green peas 1/2 cup
Green chillies 2 3 ,
Turmeric powder 1 tsp,
Coriander powder 2 tsp,
Amchoor powder 1 tsp
Asafoetida a pinch,
Mustard seeds or Cumin seeds 1 tsp,
Salt to taste,
Oil 1 tbsp,
Coriander leaves chopped 2tbsp,
Grated fresh coconut,for garnishing (optional)

Method:

Heat oil in a pan. Add mustard seeds and/or cumin seeds. As the seeds crackle, add asafoetida and turmeric.
Add chopped chillies,cauliflower florets and green peas.
Add salt to taste, mix and cover till soft.
Add coriander powder, and dry mango(amchoor) powder, cook for a while.
Remove from the heat once done.
Garnish with coriander leaves and coconut.

Tip: Instead of peas can add 2 chopped potatoes with the cauliflower.
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This goes for SWC:Maharastrian cuisine .
And also to JFI: Cauliflower started by Indira of mahanandi.

Posted by Neha

Labels: dry veggie