Cobbi vatana, cauliflower curry

100g fresh or frozen peas
4 tomatoes, roughly diced
3 tsp ginger, finely chopped or pureed
2 tsp* green chilli, finely chopped or pureed
½ tsp turmeric
5 tsp dhana jeru (ground coriander seeds and ground cumin to a ratio of 2 parts to 1)
½ tsp* salt
4 tbsp sunflower oil
1 dried whole chilli
½ tsp mustard seeds
1 tsp cumin seeds

all measurements are level teaspoons
* adjust to your taste

Chop your cauliflower into bitesize pieces and set aside. Shuck or defrost your peas and set aside. Dice the tomatoes and set aside.
Prepare the ginger, green chilli, turmeric, dhana jeru and salt in a bowl.
Put the oil into a pan on a high heat.
Add the whole dried chilli and allow it to brown not blacken.
Add the mustard seeds and allow to pop.
Add the cumin seeds and allow to pop.
If your oil is hot enough the above happens very quickly, within 20–30 seconds
Add the measured spices collected in your bowl all at once: the spices should be mixed into the oil and if the temperature of the oil is high enough you will get a cloud of spicy steam.
Now reduce the heat to low, and add the tomatoes so as not to burn the spices. Keep moving the spices and cook them until the oil that was absorbed by the spices starts to become visible; this will take 2–3 minutes.
Stir in the cauliflower and coat it with the oil, spices and tomato; this is called a masalo.
Cook until you have the texture or bite you prefer. It will take 15 minutes or so cook with the lid on; don’t over stir as you might break the cauliflower. Add a dash of water if the pan becomes dry. Add the peas a couple of minutes before you feel the cauliflower is cooked.
Alternatively cook for 10 mins with the lid off, and add the peas as above.

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