Gobi Achari | Fried Cauliflower Curry ~ Side Dish for Roti

I have always been planning to make those gravies that are called acharis, however when I saw this recipe in one of the paper clippings, I wasn't sure if it really falls under that category as the name says, however the paper clipping had this masala. So I simply wanted to try this and pair it with the Methi rotis that I made.

This sort of has the pickle seasoning. Though it is completely different masala that has gone in. So whatever is the name given, the gravy is really good. You can simply go ahead and make this. 

Though I wanted to write much more, we are right now in my sil's place and couldn't spend more time writing this. So closing with a quick note, wishing all a very happy Sankarthi and enjoy your vacation!









Gobi Achari

Ingredients Needed:

Cauliflower florets - 2 cups
Oil for deep frying

For the gravy

Onion, paste - 2 medium
Tomato puree - 1 medium
Ginger garlic paste - 1 tsp
Oil 2 tbsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/2 tsp
Dry red chilies - 4
Cumin seeds - 1/2 tsp
Onion seeds - 1/4 tsp
Salt to taste
Jeera powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Red chili powder - 3/4 tsp
Pepper powder - 1/4 tsp

How to make the Gobi Archari

Wash and cut the cauliflower into florets. Clean well and pat dry. Deep fry in oil and once it is fried well, remove and drain to a kitchen towel.

Heat a non stick pan, do a tempering with fennel, onion seeds, mustard seeds, cumin seeds and dry chilies. Saute for couple of minutes.

Next add onion paste for a while, after couple of minutes add ginger garlic paste.

Now add the tomato puree and cook for two minutes. Add Jeera powder, coriander powder, Red chili powder and turmeric powder and cook till the gravy is cooked and thickens

Season with salt and pepper, add the fried cauliflower, cook for two of minutes and switch

Serve with rotis.
This goes for the January Week 2, Cooking from Cookbook Challenge  Group




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