Thursday, 18 February 2010

Phula Kobi Tarkari

Preparation For : 4 People
Preparation Time : 40 Minuites (Approx)


Phula Kobi ( Cauliflower ) - 1kg
Alu ( Potatoes ) - 200 grm
Piaja ( Onion ) - 200grm
Ada ( Ginger ) - 1inch
Rasuna ( Garlic ) - 15 cloves
Matara ( Green Pea ) - 100 grm
Bilati Baigana ( Tomato ) - 100grm
Lanka Gunda ( Chili Powder ) - 1tps
Jeera Gunda ( Cumin Powder ) - 1tps
Dhania Gunda ( Coriander powder ) - 1tps
Haladi Gunda ( Turmeric powder ) - 1 tsp
Dhania Patra ( Coriander leaves ) - 40 gm
Tela ( Refined oil ) - 75 grm
Luna ( Salt ) to taste


To start with , make a fine paste of onion, garlic and ginger.
Remove the leaves and stem of the cauliflower and cut it into pieces (florets). Peel off the potatoes and cut into cubes .
Remove the niblets and take out the green peas . Finely chop the tomatoes and coriander leaves.
Heat oil (3btps) in a pan, add cauliflower and salt to taste and fry till it turns light brown, take it out and keep it aside.
Again heat oil (1btps) in the same pan. Fry the potatoes till it turns golden brown and take it out of the pan.
Heat the rest of the oil in the pan and add the prepared paste .
Add turmeric powder, chili powder, cumin powder , coriander powder to it. Fry the paste with frequent stirring over medium flame till it turns light brown.
Add the tomatoes and stir well.
Add the fried cauliflower florets, the potatoes cubes, green peas and continue stirring till it gets properly mixed with the paste.
Then add 3-4 cups of water , salt to taste , stir well and cover it with a lid.
Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.
Finally remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.

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