Saturday, January 11, 2014

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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Usha said...

I never tried achari gravy from scratch. The only achari gravy I tried is achari gosht with store bought achari masala.

Gobi achari looks good. Happy Sankrati!

Suja Ilangovan said...

Looks like an easy preparation, love the flavors, Valli :)

Vijayalakshmi Dharmaraj said...

My all time favorite... Looks very yumm...

Arthy shama said...

Curry is looking wonderful, spicy and aromatic :)

Hima bindu said...

Sounds & looks delicious.. wud lov to try this with rotis.

Priya Srinivasan said...

Gravy looks pretty tempting! !! The combo sounds good! !!

Ramya Krishnamurthy said...

Happy to follow this site too sis

Chef Mireille said...

fried cauliflower helps keep its texture - curry must have been delicious

Poornima Molri said...

I make achari paneer and bhindi, but never tried with cauliflower. Must have been tasty. Best with rotis

Nalini's Kitchen said...

Sounds so flavorful and delicious...

Pavani N said...

Awesome looking achari curry. I've tried baingan achari and really liked it. Will have to try cauliflower next.

The Mad Scientist's Kitchen said...

Wow this is yummlicious.;)

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