Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

Cauliflower-Peas Curry or Rassa

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

Method:

  1. Add chopped tomatoes, grated coconut and chopped ginger in a blender. Grind to a fine paste.
  2. 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.
  3. Cook for 2 minutes stirring in between. Add cauliflower florets and green peas. Mix well.
  4. 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.
  5. Add cinnamon powder, clove powder, sambar masala, salt, and jaggery. Cook for another minute on low heat.
  6. Turn off the heat. Garnish with chopped cilantro. Serve hot with raita and roti.

Undhiyu

Undhiyu

serves: 4 persons

Ingredients:

Vegetables:

  • 1 sweet potato chopped into chunks (1 cup)
  • 1 potato chopped into chunks (½ cup)
  • 1 carrot chopped into chunks (½ cup)
  • ½ cup tuvar lilva
  • 3 small eggplants
  • Half banana

Green Paste:

  • 1 cup cilantro leaves packed
  • ½ cup fresh grated coconut packed
  • 6 garlic pods
  • 1 teaspoon carom seeds or ajwain

Methi Muthiya or Fenugreek dumplings

  • 1 cup gram flour
  • 1 teaspoon corriander powder
  • 1 teaspoon fennel seeds or saunf
  • Salt to taste
  • Pinch of baking soda (optional)
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoon dry fenugreek leaves or kasuri methi
  • Little water to knead the dough

For Tadka or seasoning:

  • 3 tablespoon oil
  • 1 teaspoon sesame seeds
  • ½ teaspoon carom seeds or ajwain
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon jaggery

Other:

  • 1 cup water
  • Oil to fry muthiyas

Ingredients

Method:

  1. Wash all the vegetables and keep them aside. Slit eggplants into four parts without breaking apart. Cut banana into round pieces.
  2. Mix all the ingredients except water under Methi Muthiya in a bowl. Add water slowly and make a smooth dough.
  3. Heat oil in a pan. Take a teaspoon of dough and drop gently into the oil. Fry the Muthiyas till they are golden brown. Drain them on paper. Keep it aside.
  4. Add all the ingredients under Green Paste in a grinder. Add little water and make a smooth green paste.
  5. Heat 3 tablespoons of oil in a pressure cooker. Add carom seeds and sesame seeds. Add green paste and fry for a minute. Add all the vegetables except banana. Mix well and cook for a minute. The vegetables should get coated well with green paste.
  6. Add red chilli powder, turmeric powder, salt, and jaggery and saute. Add banana and muthiyas. Add a cup of water and mix everything.
  7. Put the lid on and cook everything on a high flame for 2 whistles. Let the pressure go down completely. Open the lid and gently give a quick stir. Do not over mix.
  8. Garnish with chopped cilatro. Serve hot with roti and Gujarati Kadhi