How to make Cauliflower Ani Batata Sukke - Cauliflower and potatoes cooked in spicy coconut masala.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Cauliflower (फूलगोभी), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

Cauliflower Ani Batata Sukke Recipe Card

Cauliflower Ani Batata Sukke
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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Cauliflower Ani Batata Sukke checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Subz Khada Masala, Vegetarian Malaysian Satay, Chana aur Red Pumpkin Tariwala, Bharleli Tondli.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Cauliflower Ani Batata Sukke Recipe

  • Cauliflower separated into florets 1/2 medium

  • Potatoes cut into ½ inch cubes 2 large

  • Oil 2 tablespoons

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Coriander seeds 2 teaspoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Bedgi whole dry chillies 3

  • Scraped coconut 1/2 cup

  • Tamarind pulp 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 1 sprig

  • Asafoetida a pinch

  • Turmeric powder 1/4 teaspoon

  • Onion finely chopped 1 medium

  • Salt to taste

Method

Step 1

Heat one teaspoon of oil in a non stick pan. Add dhuli urad dal and sauté for half a minute. Add coriander seeds, methi dana and red chillies and sauté till fragrant, taking care that the spices do not burn.

Step 2

Grind with the coconut, tamarind pulp and three tablespoons of water to a semi coarse paste. Heat the remaining oil in a non stick kadai. Add the mustard seeds and when they splutter, add the curry leaves, asafoetida and turmeric powder.

Step 3

Add the onion and sauté till golden. Add the potato cubes, stir well and cover with lid and cook for three to four minutes. Remove lid and add cauliflower. Stir well again.

Step 4

Cover and cook on low for seven to eight minutes heat or till done. Remove the lid. Add the coconut masala, half a cup of water and salt to taste. Stir well and cook for two to three minutes. Serve hot.