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”
No reply
I repeat
and this time his mouth brings about a big smile.
This
preparation is simple, easy and tasty.
Ingredients:
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
Spices:
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
delicious and colourful vegetable curry.
ReplyDeleteThanks so much for your comment.
DeleteLooks so yum...makes me feel hungry...
ReplyDeleteDivya, always welcome to read such comments...thanks for being here.
Deleteage bolo kothay chile atodin??? puro ak bachor na dekha na sakkhat. khub kharap holo kintu but I hope ki sab thik ache.
ReplyDeleteamio banabo eita siggiri. Maa khub bhalo banay ar tomartar chobi dekhe bojha jachhe tumio darun banao.
prothome thanks.
Deletejano kokhono kokhono emon kaag pore ki ekta side baad dite hoye. onek din pore tomar comment pore bhalo laglo.
kintu ebar abar phire eshchi...dekha hobe bar bar...tai na?