Aachari Gobhi

Cauliflower - Have you ever thought about this beautiful vegetable with so many florets, available in every store, increasing the beauty of vegetable aisle. It does have number of benefits to our body. Some of them are listed here-

  1. It is a very good source of vitamin C and manganese, which are both powerful antioxidants.
  2. Regular intake of Cauliflower helps to protect from free radical damage and reduce your risk for disease caused by oxidative stress, such as cardiovascular diseases and cancer.
  3. Cauliflower also contains high amounts of Vitamin- K and omega-3 fatty acids, which help decrease inflammation.
  4. Regular cauliflower consumption can help decrease the risk of inflammation-mediated diseases such as arthritis, obesity, diabetes and inflammatory bowel disease.
  5. Cauliflower consumption is protective against cardiovascular diseases.
  6. A boiled cauliflower helps in cleaning digestive system and gets rid of unnecessary substances.
  7. It is also a good source of proteins, phosphorus and potassium.
  
Now, how do you prefer making your cauliflower??  Personally, I do not like to consume the same preparation of any vegetable. So, thought of making something which has a different taste and will be loved by my family. Since, we are very much fond of Pickles, so one good option for me was making cauliflower with the pickle taste in it. It just tastes awesome. And if you are pickle lover, then you will fell in love with this dish. It can be enjoyed hot with either roti/ tortilla or rice.

 Ingredients-
  1. Cauliflower - 1 medium
  2. Onion - 1 medium
  3. Mustard Oil - 1 tbsp
  4. Mustard Seeds - 1/2 tsp
  5. Fenugreek Seeds - 1/4 tsp
  6. Fennel Seeds - 1/2 tsp
  7. Cumin Seeds - 1 tsp
  8. Onion Seeds - 1/4 tsp
  9. Asafoetida- 1/4  tsp
  10. Turmeric Powder - 1/2 tsp
  11. Salt to taste
  12. Green Chilli - 3
  13. Ginger Paste - 1tsp
  14. Garlic Paste - 1tsp
  15. Yogurt - 3/4 cup
  16. Fresh Coriander Leaves - 1-2 springs

Directions-


  • Chop onions. 
  • Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. 
  • Meanwhile, separate the cauliflower into big florets. 
  • Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. 
  • Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt. 
  • Chop green chillies and add. 
  • Sprinkle some water and toss to mix well. Cover and cook on medium heat for a minute. 
  • Add ginger paste, garlic paste and yogurt. Mix well. Cover and cook till the cauliflower is done. 
  • Serve hot, garnished with coriander springs.

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