Cauliflower or phool gobi is available in abundance at our farmer's co-operative throughout the year. Being such a versatile vegetable, I tend to buy at least 1 head of flower every week and keep it handy in the refrigerator. From gobi parathas to Thai curries to cauliflower cheese, cauliflower adds its own distinct flavour to each and every dish, while absorbing spices and sauces it is cooked in to perfection. Sweet green peas or matar are my personal favourite. I remember my childhood when we would rush off to Sarojini Nagar Sabzi (vegetable) market every saturday morning to buy fresh produce. Both phool gobi and matar would be plenty in during the winter months!! That first peas of the season would be sweet, freshly shelled, and seasoned with nothing more than butter and salt!! And the cauliflower so creamy that it would melt in minutes once seasoned!! Mmmm....
Now, I don't really need to tell you how good the gobi and matar taste together, do I :) I have but two words - simply phenomenal.
1 small Cauliflower
1 cup green peas
6-8 kari patta (curry leaves)
1/4 cup fresh coconut, shredded
2 saboot lal mirch (dried red chilies)
1/2 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
2 tbsp chana dal (Bengal gram dal)
1 tbsp urad dal
Salt, to taste
1 tbsp olive oil
- Separate the cauliflower into florets, wash and drain. If you are using frozen peas, defrost in the microwave.
- Heat oil in a pan. Add the mustard seed. When they begin to splutter, add the cumin seeds.
- Next, add the urad dal. As it browns, add the chana dal. Saute for a couple of minutes. Add red chilies and fry for a couple of seconds.
- Stir in 1/4 cup water. Cover and cook for 7-10 minutes or until semi-cooked.
- Add the cauliflower florets and a little more water; mix well. Cover and cook for 10 minutes.
- Now stir in the peas. Cover and cook for another 5 minutes.
- Add salt and fresh coconut. Stir in well.
- Serve hot with chappatis or parathas (Indian Flat Bread).
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