Sunday, September 20, 2015

Cauliflower Potato Hogplum Gashi.

Cauliflower, Potato And Ambado (Hogplum) ..... Gashi / A spicy curry ........

Cauliflower Potato Gashi is typical amchi dish that is similar to chane (bengal gram) gashi etc. However here i have not used any pulses or dried beans. I have prepared the dish with only vegetables as it is available in plenty during the monsoon season. The dish has its own taste and addition of ambado / hogplum which is also a monsoon seasonal vegetable just gives it nice aroma.

Clean and chop 250 gms of cauliflower into large florets. Wash and keep this ready aside.  Peel off the skin of 2-3 large sized potatoes and cut them into large pieces. 

Wash, wipe clean, snip off the tip and mash 3-4 ambado / hogplum. Keep this ready aside.

Pressure cook the chopped potatoes with enough water to 3 whistles. Remove and let cool completely. Now take a thick bottomed vessel and add in the cauliflower florets, to this add the strained water in which the potatoes were pressure cooked. Add more water If necessary. Bring to a boil on high heat, then keep on medium and cook till the cauliflowers are just done. Keep aside. 

For Masala : Grind to a very fine paste 2 cups of freshly grated coconut with 2-3 spicy red chillies, 3-4 kashmiri red chillies, 1 tsp jeera, ¼ tsp methi seeds with as little water as possible. Remove and keep this ready aside. Add a small marble sized tamarind while grinding if you are not using ambado / hogplum in the curry.

Now in the same kadai add in the ground masala add in the mashed ambado (hogplum), salt to taste and mix well. Now bring this to a boil, then lower the heat and let cook till the ambado is almost cooked. 

Now add in the cooked potatoes and cauliflower that are kept aside and mix well. Add water if necessary to bring the consistency to a curry texture. Bring to a boil on medium heat. Let simmer on low heat for 7-10 minutes. Then remove and keep aside.

For Seasoning: Heat 1 tblsp oil in a small pan and add 1 tsp of mustard seeds (Rai / Sasam), when they start to splutter add in 10-12 curry leaves, fry for a minute and pour over the curry. 

Cover and keep aside for 15-20 minutes before you serve it hot with rice. 

Serve the curry piping hot with freshly cooked rice and some pappad or oodis as an accompaniment. The combination is really good and children will love the oodi and large potatoes. 

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