Bongs love any recipe with mustard paste in it..The pungent and sharp taste of ground mustard adds magic to many veggies as well as pisces recipes. Love knows no bounds and so is our love for this humble seed.
The other day I was bored of cooking and eating aloo gobhi (dry or gravy whatever). Since the choice of veggies is quite limited in Texas, and ones like Mr Cauliflower are my guest at all time any season of the year, I decided to try something new. And what better option then Sorse Kopi (Cauliflower in mustard), a very very simple and quick recipe with a very different taste to the palate.
I used:
1 medium Gobhi(Cauliflower)
5-6 green chilies (depending on the heat U like)
2 tbs of grated coconut
2 tbs of mustard seeds (soak it for an hr)
salt to taste
turmeric
a pinch of sugar
oil for cooking
Cut the gobhi into medium size florets. Keep the florets immersed in hot water (with a pinch of salt) for 5mins.(they should retain their crunch) Drain water and pat the florets dry.
Meanwhile make a paste of mustard seeds with 3-4 green chilies and a pinch of salt and a little water. I usually strain the mustard paste with a tea strainer to remove the skin of mustard seeds. In the strained mustard paste , I then add the grated coconut and give it a quick churn. Now in a kadhai , heat a little oil. Mustard oil is definitely preferred. Throw in a little nigella seeds, a dry red chilly. Add the florets and fry on high for few minutes. Now add turmeric , salt and a pinch of sugar. Add 2-3 slit green chilies After frying for a minute on high flame, cover the kadhai and keep on medium flame for few minutes. Once the gobhi is half done , add the mustard coconut paste , stir for a minute and then cover and keep on medium flame for a few minutes more. Once the gobhi is done, toss it on high for a minute or two. Enjoy with rice or roti.
The other day I was bored of cooking and eating aloo gobhi (dry or gravy whatever). Since the choice of veggies is quite limited in Texas, and ones like Mr Cauliflower are my guest at all time any season of the year, I decided to try something new. And what better option then Sorse Kopi (Cauliflower in mustard), a very very simple and quick recipe with a very different taste to the palate.
1 medium Gobhi(Cauliflower)
5-6 green chilies (depending on the heat U like)
2 tbs of grated coconut
2 tbs of mustard seeds (soak it for an hr)
salt to taste
turmeric
a pinch of sugar
oil for cooking
Meanwhile make a paste of mustard seeds with 3-4 green chilies and a pinch of salt and a little water. I usually strain the mustard paste with a tea strainer to remove the skin of mustard seeds. In the strained mustard paste , I then add the grated coconut and give it a quick churn. Now in a kadhai , heat a little oil. Mustard oil is definitely preferred. Throw in a little nigella seeds, a dry red chilly. Add the florets and fry on high for few minutes. Now add turmeric , salt and a pinch of sugar. Add 2-3 slit green chilies After frying for a minute on high flame, cover the kadhai and keep on medium flame for few minutes. Once the gobhi is half done , add the mustard coconut paste , stir for a minute and then cover and keep on medium flame for a few minutes more. Once the gobhi is done, toss it on high for a minute or two. Enjoy with rice or roti.
