Achari Gobi
Hot and tangy cauliflower curry
Ingredients
- 1 no Cauliflower
- 3/4 tsp Nigella seeds Kalonji
- 3/4 tsp Mustard seeds
- 3/4 tsp Fennel seeds Perinjeerakam
- 3/4 tsp Cumin seeds Jeerakam
- 3/4 tsp Fenugreek seeds Uluva
- 3 nos Red chillies broken into small pieces
- Asafoetida A pinch, Kayam
- 1 tsp Red chilly powder
- 1/2 tsp Turmeric powder
- 1 no Green chilly finely chopped
- 1 tbsp Lemon juice
- Water As reqd
- Salt As reqd
- 3 tbsp Oil
- Coriander leaves (for garnishing)
- julienned ginger (for garnishing)
Instructions
- Heat oil in a pan and add all the seeds(kalonji, mustard, fennel, cumin and fenugreek), whole red chili and asafoetida and allow it to splutter.
- Add cauliflower, turmeric, red chilly powder and green chilly and mix well.
- Cook until cauliflower is done to your liking and all the water has evaporated.
- Garnish with coriander leaves and julienned ginger.
- ***Note: Kalonji** - It can also be found under these names black caraway, roman coriander, or black onion seeds.
Tried this recipe?Let us know how it was!
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