Cauliflower ( gobi) green kurma

 

Ingredients 

Cauliflower florets ( gobi//hoo-kosu)—2 cups

Fresh coriander leaves ( kothambari soppu//hara dhaniya)—1 cup

Fresh grated coconut ( kayi turi//nariyal)—1/2 cup

Hurigadale (roasted gram//roasted channa)—1/4 cup

Green chillies ( hasiru menasina kayi//hari mirch)—2

Ginger (shunti//adarak)—small piece 

Cinnamon stick (dalchini)—2 inch stick 

Cardamom (ellaki//elaichi)—1

Cloves (lavanga)—2

Salt—to taste 

Jaggery powder (Bella//gud) or sugar —1 teaspoon 

Ingredients for seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Ingu (asafoetida//hing)—1/2 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Method 

Wash the cauliflower florets thoroughly in water.

Grind the coconut,coriander leaves,green chillies,ginger,hurigadale,cardamom,cloves,dalchini together to a smooth paste adding little water in a mixer grinder jar.

Now heat oil in a kadai or pan,on medium flame.

Once hot enough add sasive, jeerige,hing,and karibevu.

When it crackles add chopped cauliflower florets.

Add 1/2 cup of water and cook on medium flame.

When cauliflower florets turns soft add salt and jaggery powder.

Mix well.

Now add the ground paste and little water.( to adjust consistency)

Bring it  to boil.

When it boils well switch off the stove.

Simple and tasty gobi kurma is ready to serve.

Serve with chapattis,roti,dosa,rice,poori.

Note;; you can use vegetables of your choice or even mixed vegetables.