Cauliflower-Peas Curry or Rassa
Serves: 2-3 persons
The word curry or rassa means vegetables cooked with gravy. This is a very common subzi in Maharashtrian households. The following recipe is a little different from the usual since it has no onion or garlic. It has a perfect tomato-coconut based gravy which adds thickness to the curry. My mom used to make this curry specially during religious festival seasons where the food is prepared with no onion and garlic. So, I thought it would be nice to share the recipe with all of you:) Hope you will find it intresting and tasty!
Ingredients:
- 1½ cup cauliflower florets
- ½ cup green peas
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon asafoetida
- 4-5 curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- 1 teaspoon sambar masala or any other masala of your choice
- 1 tablespoon grated jaggaery (optional)
- Salt to taste
- 2 tablespoon chopped cilantro
- 2 cups water
To grind:
- 2 medium tomatoes chopped
- 3 tablespoon fresh grated coconut
- 2 tablespoon chopped ginger
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Method:
- Add chopped tomatoes, grated coconut and chopped ginger in a blender. Grind to a fine paste.
- Heat oil in a pan. Add mustard seeds and let them crackle. Add asafoetida and curry leaves. Add turmeric and red chilli powder. Give a quick stir and add the tomato-coconut paste.
- Cook for 2 minutes stirring in between. Add cauliflower florets and green peas. Mix well.
- Boil 2 cups of water in another pan. Add the boiling water to the vegetables. Cook on a medium heat. Let the vegetables cook properly.
- Add cinnamon powder, clove powder, sambar masala, salt, and jaggery. Cook for another minute on low heat.
- Turn off the heat. Garnish with chopped cilantro. Serve hot with raita and roti.
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