When the word “Kosha” comes up, I will prefer the list to be headed by Mangsho Kosha. Long time back I wrote about Kosha Mangsho here. That dish fell under the non-vegetarian category. But this one is totally vegetarian.
I have many vegetarian friends but they feel without adding onion and garlic a dish cannot be that tasty. Mr. S, a very close family friend, happens to be regular visitor. There is always discussion on various topics and when it comes to cooking and recipes he believes that without onion and garlic cooking a tasty dish is not possible. The best part is he always relishes my preparations without the thought that it is Satvik (sans onion and garlic). Last week when he visited us, for the first time, I was stunned to hear from him that he now prefers to eat satvik preparations.
“Why the sudden change”
I repeat and this time his mouth brings about a big smile.
This preparation is simple, easy and tasty.
1 Cauliflower: Separate the florets and put them in a bowl of water to which add some haldi powder.
2 medium size Potatoes: Peeled and cut into 8 pieces
1 cup green peas
1 Tomato cubed
Dhania powder 1 ½ tsp
Jeera powder ¾ tsp
Haldi powder 1 tsp
Red chilli powder ½ to 1 tsp as per your taste
Sugar 1 tsp (you may or may not add this)
Salt to taste
Put all the spices in a small bowl and add some water to make a thin paste
Oil for cooking.
Once everything is ready add some oil (about 2 tbsp) in a kadhai/wok/ pan. Once hot add the florets and stir fry for a couple of minutes. Remove the florets and keep them waiting for their next turn. Now add some more oil (about 1 tbsp) to the cooking vessel and once it is hot add the spices soaked earlier. Stir for about 2 to 3 minutes over a low flame. To this add the cubed tomatoes and stir fry, lessen and increase the flame as needed. By this time the tomatoes has left its juices and become soft and the masala/spices will separate from the oil.
Time to add the potatoes and stir for a minute. Put in the green peas and just give a stir. Now add a cup and half of water and cover and wait for the first boil to come. Time to add the half-fried cauliflower florets. Cover and let it cook till all the vegetables are cooked and the water has dried completely.
|Easy to cook and good to taste.|
Serve the dish with hot rotis, parathas or even with a plate of rice and dal (bhat and dal/dal chawal).
© gouriguha 2013