This month’s Regional Cuisine of India (RCI – brain child of Lakshmi of Veggie Cuisine) event is being hosted by lovely Nupur (@ One Hot Stove). And this month’s state is Nupur's very own Maharashtra.
Many of Maharashtrian dishes are simple made with basic ingredients from the pantry (just like Andhra food). I would like to thank Nupur for giving this opportunity to learn more about this cuisine.
This recipe is adapted from this site (thanks again Nupur for the site). I wanted to buy black Maharashtrian masala listed in the recipe to make the dish more authentic, but couldn’t find it in the Indian grocery near me, so I used garam masala instead.Ingredients:
Cauliflower – 1 bunch, broken into florets
Potato – 2 medium, chopped
Onion – 1 medium
Green chilies – 4, chopped fine
Turmeric – 1 tsp
Cumin seeds – 1tsp
Ginger + Garlic paste – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Salt – to taste
- Heat 1tbsp oil in a pan; add cumin seeds and after they crackle, add turmeric, ginger + garlic paste and fry for 30 seconds.
- Add chilies and onions and fry till onions turn golden.
- Add potatoes and cauliflower florets, 1 cup water and mix. Cover and cook for 10 minutes or till they turn tender.
- Add garam masala, powders, salt and mix gently taking care not to break the florets. Let the gravy simmer for 5 minutes to thicken the gravy.
- Garnish with coriander leaves and serve with rice or chapatti.