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CAULLIFLOW
AND POTATO CURRY
CAULIFLOWER
GASHI (MANGALORE)
| In North India the cauliflower
is usually cooked aas a dry vegetable, rarely as a curry.However
on the West Coast of India, around Mangalore, the Hindu community
do make a curry with it (called a gashi), combining
it with large pieces of patapo. It is actually very tasty.
Serve withwhite rice. |
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| Serves
3 |
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| 11/2
cups chopped fresh coconut |
1/2
teaspoon turmeric |
| 7/8
tablespoons oil |
1
heaped teaspoon tamarind |
300g
onions, chopped
5 dried red chillies (bedgi or Kashmiri) |
3/4
x 1/2-in (2 x 1-cm) piece of ginger,
finely chopped |
| 2
teaspoons coriander seeds |
4
gaarlic cloves, finely chopped |
| 1/8
teaspoon mustard seeds |
3
potatoes, peeled and |
| 1/8
teaspoon fenugreek seeds |
cut
into halves |
| 1/4
teaspoon cumin seeds |
salt,
to taste |
1-in
(21/2-cm) cinnamom stick
4 peppercorns |
400g
cauliflower, cut into
large florets |
| 2
cloves |
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| 1 Soak 1 cup coconut in 2 cups warm water.
Leave for half an hour then put into a blender.Strain and keep the
coconut milk.
2 In a non-stick frying pan heat 1 tablespoon oil and saute
1/2 cup chopped coconut for 2-3 minutes. Set
aside.
3 Heat another tablespoon oil and saute half the onions for
2-3 minutes. Sset aside.
4 Heat one more tablespoon of oil and saute the red chillies,
coriander, mustard, fenugreek and cumin seeds, cinnamon, peppercorns
and cloves for a few minutes.
5 Now put the balance coconut, onions and spices into a blender.
Add the turmeric, paprika and tamarind and 1/2
cup water and grind to a smooth paste.
6 In asaucepan, heat 4 tablespoons oil and saute the ginger
and gaarlic for 15 seconds, followed by the balance of the chopped
onions or about 7-8 minutes, until translucent. Add the spice paste,
saute for 2 minutes, then add a little water and the potatoes and
saute for about 5 minutes.Sprinkle in the salt (about 1 teaspoon).
Add 1/2 cup water, close the lid and cook
for 6-7 minutes.
7 Now add the cauliflower, 2 cups coconut milk and cook until
done.
As I suggest in the section on menus, if cooking for guests,
some of whom are vegetarian, one can make extra of the spice paste
for Chicken in Thick Coconut Gravy and cook this cauliflower curry
for the non meant eaters. The spice mix is very similar to the one
above, but slightly less spices are used when specially making a
vegetable dish like this one.
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