Cauliflower ~ Fresh Tori (Green Pigeon Peas) Gashi / Curry ….. A lovely curry that goes well with rice / idly / dosa / roti …..
Gashi is a very famous Amchi GSB Konkani Saraswat dish prepared almost at every house or during most of the functions and celebrations. These are prepared with different combinations while the main item ie. any beans like Chana / Vatana / Kidney Bean / Rajma / Bagdo (Chawli) remains fixed. Gashi means a curry prepared with the addition of any beans along with some veggies. It can be raw jackfruit, suran, kooka / Chinese potato, raw banana or any other seasonal veggies etc.
Gashi is also prepared out of fish in which case no veggies are added. Also the sourness to the curry can be brought in from either the addition of tamarind, ambado / hogplum, bimbul etc. I have already posted many different types of Gashi before but this one is with a slight variation as it is prepared using fresh tori and not the dried bean variety. Its tastes awesome so do try it out. Please do go through other gashi items in the Blog using Search option.
Shell and keep ready about 2 cups of fresh tori (Green Pigeon Peas) this does not require soaking as they are fresh veggies. Wash it in plenty of water and put it in the pressure cooker with enough water and cover with the lid. The level of the water should be about an inch above the tori level in the pressure cooker. Now pressure cook to 2-3 whistles on medium heat. Leave it aside for the pressure drop on its own. Once cooled down open the lid, add in the cooked contents into a thick bottomed vessel along with the cooked in water.
Now add about 2-3 cups of cauliflower florets after washing them in plenty of water to the cooked tori / pigeon peas in the vessel. Check the level of the water in the vessel add in some water if necessary. Bring to a boil, then lower the heat to medium and cook till the cauliflowers are almost done.
For Masala : Grind to a fine paste 1 cup of freshly grated coconut, 1tsp jeera (Optional) I have added, 5-6 Red chillies with a small marble sized piece of tamarind. Do not use more water. The masala should be very fine.
Remove and add the Masala to the cooked tori / pigeon peas and cauliflower in the vessel. Add in water if necessary to bring to required gravy consistency. Add salt to taste and cook on medium flame till it comes to a boil. Lower the heat and simmer for 5 minutes. Remove and keep aside.
For tempering: Heat 2 tblsp of oil in a small pan add 1 tsp of mustard seed, when they begin to splutter add in 8-10 curry leaves and pour over curry. Cover with a tight lid and keep aside for the flavours to seep into the curry well.
Cauliflower ~ Tori (Piegeon Peas) curry is ready to be served. This curry goes very well with hot rice or roti. Serve hot along with some salad / kismuri / veg.bhaji along with some papad or fries as an accompaniment for lunch / dinner.