Sunday, September 6, 2009

Cauliflower Curry ~ Phool Gobi chi Bhaji ~ Maharashtrian style Gobi

Isn't it amazing how so many of our childhood memories are tied to food? I commonly see this occurrence, when a family gathers together and start reminiscing about the past, inevitably the conversation seems to stray into food territory and some times the conversation becomes about which foods were served when we were younger and how it was served. One such food that brings back memories of my school days is this patal bhaji, a curry made with cauliflower with a combination of other vegetables. 

Usually I have noticed that each home has their own version of preparing particular kind of curries. Surprisingly this is one of the rare curries where I find that both my mother and my mother in laws version of this curry is similar with very slight variations.I remember when my mother used to make this when I was younger, she usually made it to go with phulkas ( a type of Indian bread) and I would be inordinately happy to see this on my plate. I used to play this silly game when I bit into each cauliflower floret, I used to imagine the cauliflower floret to be a tree and say things like " I am biting the tree trunk or biting the tree top" depending on which part of the floret I was biting into...... ah the silly and fun times we had when we were children, can any other phase compare with those carefree days?

 Cauliflower curry ~ Phool Gobi chi bhaji ~ Maharashtrian style mixed vegetable curry | Veg Inspirations


Ingredients and Method to make Cauliflower Medley Gravy Curry

1 large onion (cut fine) (pyaaz/ vengayam)
3 small tomatoes (cut fine)
1 large green bell pepper de seeded and cut into 1/2 inch pieces (capsicum/ simla mirch)
1/2 head of cauliflower (broken into florets)
1 cup green peas (fresh or frozen) If using fresh see notes.
2 medium potatoes peeled and cut into 1/2 inch pieces
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ Uppu)
1 tsp red chilli powder (or according to taste) (lal mirch)
1/2 tsp sugar (shakkar) 
1/4 tsp cumin powder (jeera powder) (optional)
1/4 tsp Coriander powder (dhania powder) (optional)

2 heaped tsp chick pea flour (besan/ kadalai maavu) mixed with 2-3 tsp of water (see notes)

Seasoning
2 tbsp oil
1 tsp mustard seeds (rai/ kadagu)
1 tsp cumin seeds (jeera/ jeeragam)

Garnish
handful cilantro/ coriander leaves/ hara dhania/ kothamalli (cut fine)

Heat oil in a large heavy bottomed pan, add mustard seeds to it, when mustard seeds start to splutter add cumin seeds to it.

When cumin seeds sizzle add cut onions and stir them until the onions turn transparent.

Add tomatoes and saute until the tomatoes turn mushy and soft. Add turmeric powder, stir a couple of times. 
Add all the vegetables, salt, chili powder, cumin and coriander if using and about 2 cups of water and let the vegetables cook until soft but not mushy.

Finally add the chick pea flour + water, add more water if required to achieve desired consistency and let the mixture simmer for a few minutes. Adjust salt and spices if required at this point.

Garnish with cilantro and serve hot with phulkas or plain steamed rice or any other type of roti (Indian flat bread)

Notes

The gravy for this curry is not meant to be very thick and creamy, so only 2 tsp of chick pea flour (besan) has been used for this quantity of curry, if you want yours thicker or creamier you could double the quantity of chick pea flour (or use your judgement) to get a thicker consistency.

If you are using fresh green peas, boil in a separate pan until soft then add to the curry. 

You can also add in 1/4 head of cabbage cut into small pieces and/ or 2 carrots cut into 1/2 inch pieces in addition to or in place of potatoes

If you are looking for cauliflower recipes, here are a few more 

40 comments :

Ana Powell said...

Absolutely gorgeous and delicious.
I love your dishes and photos x

lata raja said...

The dish by whatever name you would call it sounds an absolute delight.I think the not-so-thick gravy is just right with phulkas.

srikars kitchen said...

Delicious & yummy gravy.. looks yummy & great click..

Indhu said...

yummy.. and yeah.. I too think of cauliflower as mini-trees and for a long time, I would not eat cauliflower as it would feel like I was biting into a tree and the thought made me uncomfortable... weird.. I know :)

Gita said...

Cauliflower goes well with chapathis is any form...I love this gravy...this is a little bit different for me...looks delicious :)

A 2 Z Vegetarian Cuisine said...

Looks absolutely delicious, your click is feather to the crown. Very nice dish.

Shaista Tabrez said...

my youngr brother also calls it a tree, he actually hates cauliflower...urs look absolutely yummy

J said...

Your recipe looks simply delicious!
Can we make our own chickpea flour by just grinding chickpeas?
What is the purpose of this step? Can we add other flours instead?
Tks!

Nithya said...

wow.. this looks delicious and sure it would have been.. :)

bindiya said...

What delicious tempting pic, must be yummy!

Hari Chandana said...

Wow... looks sooo yumm... mouth watering click!!

Lakshmi Venkatesh said...

Looks very beautiful.

Renu said...

nice curry...my favorite!!

Happy cook said...

Love you imagination about the cauliflower.
Curry looks yummy.

Priya Narasimhan said...

nice side dish recipe..but cauliflower is not one of my favourites. :-(

Priya said...

Absolutely delicious!!!

Chitra said...

Looks yummy yum usha :)

Priti said...

With rice this one taste gud..no daal etc needed...looks tasty

Parita said...

The click looks lovely dear!

Shama Nagarajan said...

yummy recipe dear...

jayasri said...

mmm.., looks great, and lovely click too.., will try it sometime

Alessandra said...

What a wonderful recipe! Can I ask you if I can make it without adding sugar?

I am vegetarian, mostly I make Italian vegetarian food, but I think that I eat too many desserts, thus I would like not to add sugar in the savoury dishes, if I can.

Thank you for your blog. If you have time come and visit me, I mainly write about books, food and travel (and I have a few travel guides for vegetarians!).

ciao
Alessandra

Uj said...

A completely new recipe and looks interesting.. go to try it as I love cauliflower..

sowmya said...

nice recipe..looks yumm..

Arch said...

Nice pic Usha...'paatal' means thin, bhaji means curry / side dish. sukhi bhaji would be a dry dish and paatal bhaji is something with a thin gravy...Am not sure about the chickpea flour part, but otherwise it is pretty much what we call a 'paatal bhaji' in Konkani too...

Srivalli said...

Looks great!

Soma said...

This is such a simple, flavorful comfort food. Looks ready & waiting for some hot phulkas with ghee:-)

Loved your watermelon rind roti.. very very innovative.

Sireesha said...

The dish looks very exotic..

Cham said...

Haha my son says: the tree story for broccoli... Like the gravy which is not thick and creamy :)

Valarmathi said...

Wow gravy looks great and yummy....

Purva Desai said...

delicious and tasty comfort veggie....

Mythreyi Dilip said...

Delicious recipe and nice clicks!

Cynthia said...

That is such a beautiful bowl of curry!

VS said...

Yummy one usha!

Ammu said...

Lovely dish. There is something waiting for you in my blog. Plz collect it dear.

miss v said...

i've been in such a curry mood lately - thanks for the recipe!

Red Chillies said...

I love anything with cauliflower and love this variation.

Meghan (Making Love In The Kitchen) said...

This looks amazing. So warming and grounding for Fall!

Nirvana said...

Usha, this looks fantastic! I can't wait to make it!!! I actually have quite a list of recipes from your blog that I'm hoping to make soon... This is on the top of the list now :) I'll let you know how it goes

PaakaPriya said...

Hi Usha, I tried this recipe today and it was so tasty and filling even without dal. Thanks for a simply great recipe

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