- Cauliflower - 1, big (Crumbled into small florets)
- Peas - 1 cup
- Onion - 1
- Tomato - 2
- Garlic - 4 pods
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Chilli pwd - 1 tsp
- Dhania pwd - 1 tsp
- Turmeric pwd - 1/2 tsp
- Oil - 2 tbsp
Cut the cauliflower into florets and wash them thoroughly. Boil about 2 cups of water and bring it to rolling boil. Now immerse those cut florets in them and place a lid. Allow it to boil for about 5 mins. This process ensures that all the germs are killed and worms if any will pop out of the florets. Also it will make them a bit tender, so take care not to overcook them.
Now, big florets can be used for Bajjis, Gobi 65 and variety rice whereas the crumbled smaller ones can be used for curries and Kurmas. So, for this we have to crumble those half done florets into even smaller ones.
Heat a skillet and add some oil. When the oil is hot, add the mustard seeds. When they sputter add the cumin seeds. Add the onions and fry till they are translucent. Add the crushed garlic to it and fry till the onions are golden brown. Next add the tomatoes and cook till everything gets pulpy as one. Add Turmeric pwd, Chilli pwd, Dhania pwd and Salt to the pulp and add water to the desired consistency.
Add the peas next. I have used frozen peas here. But the fresh peas is also fine as they are in season now. When using those dry ones, take care to soak overnight and pressure cook till tender. Add it to the above gravy. When the peas are done, add the crumbled Cauliflower and allow it to absorb the spices (About 5 mins with the lid on). Serve hot with rice.
I am sending this recipe to Complete My Thali - Sabji event being hosted by PJ at Seduce your Tastebuds. CMT is the brainchild of Jagruti