GREEN PEAS CAULIFLOWER GRAVY

Hi Everyone,

We are in a busy schedule in shifting our home so I don’t even have time to look into my blog,

I may not be able to do blogging for short period of time .To think that I cannot blog for some time feels horrible . But still Iam trying to post as much as possible so that after shifting and settling everything I can start posting again.

I don’t make rotis often as in this hot city I don’t have enough patience to stand for long time in boiling  kitchen and dripping in sweat  and make chapatis So once in a week I make chapthis or pulkas  and whenever I make chapatis I make spicy and rich sidedish.This gobi peas masala is one among them.

The spicy and fresh masala taste brings aroma to gravy and also cauliflower ,peas are one of best pair to go with chapatis.I served with lacha paratha.

And here below the recipe for your ref,

INGREDIENTS :

Cauliflower florets – 2 cups

Green peas – ½ cup

Oil – 1 tsp

Mustard – ¼ tsp.

Curry leaves – a sprig

Coriander leaves – a bunch

Salt – as required.

FOR ROASTING AND GRINDING :

Oil – 1 tsp

Fennel seeds / Sombu – ½ tsp

Cinnamon / Pattai – 2” piece – 1 pc

Cumin / Zeera – ½ tsp

Coriander seeds – 2 tsp

Dry red chillies – 3 to 4 nos

Coconut grated – 3 tsp

Onion (small)– 10 nos.

Tomato – 1 no ( medium size).

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PREPARATION :

1) Soak Dry green peas in water for about 7 hours and cook them in pressure cooker with 1 tsp of salt for 5 whistles.Keep them aside till the gravy is ready.

2) Cut cauliflower into bite sized florets and add it to boiling water with a tsp of salt.Let it boil for a minute , After one minute switch off the flame and leave it for 10 mins.Then drain the water , cool the florets in running cold water  and keep the drained florets aside.

3) In a wide pan heat oil and add cumin , fennel , Cinnamon , Dry red chillies , Coriander seeds , Onions and fry till onion turns translucent.

4) When the above ingredients are sauteed well add chopped tomatoes and fry till mushy , finally add grated coconut and switch off the flame.Let the mixture cool to room temperature , then grind them to fine paste with little water.

5) In the same pan heat 1 tsp of oil , when oil gets heated add mustard and let it splutter , followed by curry leaves , ground masala and boil for 5 mins in medium flame.

6) Now add boiled peas along with its water  , cauliflower florets and boil for 5 more mins till the gravy thickens and reaches required consistency.

7) When gravy reached required consistency garnish with coriander leaves and switch off the flame.

8) The gravy goes well with chapatis , pooris , pulkas and even for Aappam, idli , dosa and paniyaram.