Wednesday, January 28, 2009

Sukhi Gobi Sabzi

We had a very warm winter in the Bay Area this year. It did rain a lot, but it wasn't very cold like the previous years. In the farmer's markets and the grocery stores lay huge heaps of cauliflower -both the baby version and the big headed cauliflower. I take full advantage of the availability of the white crowned vegetable and usually buy 1 or two heads. The baby cauliflowers are great for baking as a whole in dishes like gobi mussalum. Pakodas or bhajiya's made with cauliflower are a lovely treat with a cup of hot tea or coffee.

Sukhi gobi sabzi is a great recipe to make on a winter day when the feeling to be a little lazy and relax is heightened than that the other normal sunny days. We also crave for something spicy and tangy; my husband's daily suggestion "Let go out and eat chat" almost tempts me to agree with him. Finally I decide to make something tangy to satisfy the chaat craving and healthy at the same time. Sukhi gobi subzi is a dish perfect solution in such a situation and goes well with chappati or dal chawal.

1 medium cauliflower head
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin or jeera seeds
3/4 teaspoon amchur powder
1/2 teaspoon garam masala powder
2 tablespoon chopped coriander leaves
1 tablespoon oil
salt for taste


Wash the cauliflower and cut the florets into large chunks. Heat oil in a pan and add cumin seeds. Saute for a minute. Add turmeric powder and chili powder. Add the cauliflower florets and saute well. Sprinkle hand full of water if the masala burns at the bottom of the pan. Cook covered for 8-10 minutes. Add garam masala and amchur. Cook for another 5 minutes. Salt the vegetable as per taste. Cook uncovered till the cauliflower is soft but should be crunchy at the same time. The cauliflower should not be cooked till it is mushy. Garnish with coriander leaves and serve hot.

Preparation time: 30 minutes
Serves: 2-3