Phool Gobhi Sambhari

Ingredients list for Phool Gobhi Sambhari

• 1 large Cauliflower
• Cumin seeds
• 4 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Asafoetida
• 3 medium Onions
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 1/2 teaspoon Sugar
• 12-15 Cashewnuts
• 3/4 cup Fresh coconut scraped
• 1/4 cup Gram flour (besan)
• 1 lemon sized ball Tamarind
• a few sprigs Fresh coriander leaves

Method

1. Wash and cut cauliflower into small florets. Peel and finely chop the onions. Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside. Reserve one tablespoon scraped coconut for garnishing. Soak the remaining scraped coconut in one and half cups warm water. Grind and extract milk. Heat oil in a pan, add cumin seeds and when it starts to change colour, add asafoetida powder and chopped onion.
2. Sauté till onion turns translucent. Add turmeric powder, red chilli powder, salt, sugar, pathare prabhu masala, cashew nuts and cauliflower florets. Mix well. Add one cup water and bring it to a boil. Reduce heat, cover and simmer for six to eight minutes.
3. Dissolve besan in half the quantity of coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture. Increase heat and bring to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk.
4. Serve hot garnished with fresh coriander leaves and scraped coconut.

Nutrition Info