Cauliflower Gajjar ni Subji | Cauliflower Carrot and Potato Stew
A mixed vegetable stew that is interchangeable with other root vegetables if preferred. Add parsnips, pumpkin, or sweet potatoes if desired, but the main flavour of this recipe comes from the mustard seed and curry patta tarko—a deliciously infused oil that is gently heated. Not to be confused with the traditional Parsi lagun nu Ishtu. This dish is complemented by a lemon pickle (recipe on page xx) or the delicious tomato chutney also in the cookbook (recipe on page xxx).
3 tbsp of oil
500 g/ 1.1 lb finely chopped onions
3 stalks of curry patta -curry leaves
1 tbsp of mustard seeds
1 ½ tsp garlic
1 ½ tsp tsp ginger
3 green chillies
1 ½ tsp cumin powder
1 tsp red chilli powder
1 tsp salt
pinch of brown sugar
3 medium sized finely cut tomatoes
2 medium potatoes peeled and cubed
1 cup water
A small cauliflower head -cut in pieces
1 cup green shelled peas
4 green onions
2 carrots -peeled and cubed
A handful of fresh coriander
Heat the oil and add the onions. Pan fry them to a golden brown. Push the onions to the side of the pan, tilt it and add the curry patta and mustard seeds. Let it sizzle for a minute. Now add the garlic, ginger, chillies, cumin, and turmeric powders. Add the salt and sugar. Immediately add the tomatoes to prevent any of the spices from burning. Add the potatoes and the water. Once it is half cooked, add the rest of the vegetables. Mix well. Cover and cook till almost done.
Then add a generous handful of chopped fresh coriander and cook for a further 10 minutes.
All the vegetables should be fully cooked with no water remaining. The dish is moist with quite a thick gravy. Serve it with crusty bread or fresh warm rotlis.
For more recipes from the Parsi Food repertoire read my cookbooks
The Art of Parsi Cooking; reviving an ancient cuisine and The World of Parsi Cooking Food Across Borders.
Photo credit Sheriar Hirjikaka
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