Here’s the another version of cauliflower cooked with pickle spices and tomatoes to give you spicy, tangy and delicious gobhi achaari
1 nos, cauliflower medium, broken into medium florets
1 nos, onion medium, finely sliced
2 nos, tomatoes large, finely sliced
5 nos, garlic cloves, crushed
4 tbsp, yoghurt, whisked
2 tbsp, achaari masala (here’s the link)
½ tsp, turmeric
1 tsp, coriander powder
½ tsp, fenugreek seeds(methi seeds)
½ tsp, fennel seeds
2 nos, green chilies, slit
Juice of one lemon
A generous pinch of heeng (asafoetida)
Salt as per taste
3 tbsp, mustard oil
Coriander leaves for garnish
In heavy bottom pan or kadhai, heat the oil till smoky.
Reduce the heat to very low, add methi seeds and fennel seeds, fry for 10 seconds
Add crushed garlic and fry till brown
Add heeng. Add sliced onion and fry till very slightly brown.
Add cauliflower florets and sliced tomatoes. Fry on high heat for 2 minutes stirring well
Reduce the heat and add whisked yoghurt. Stir well, cover and simmer cauliflower for 10 minutes.
Add turmeric, coriander powder, salt and achaari masala. Sprinkle some water, cover and cook till cauliflower is
done. It should be cooked but not mushy.
Finally add green chili slit and lemon juice. Mix and sauté for another 30 seconds
Dish out and garnish with coriander leaves.
Enjoy them hot with parathas or puris.
If you prefer, you can skip onion and garlic to make it no onion-garlic gobhi achaari