September 14, 2015
There is a wealth of Indian recipes for cauliflower, well beyond the ever popular Aloo Gobi. For example, Maharashtrian Cauliflower Rassa, a light and summery, delicately spiced stew that is lovely with flatbreads. The word “Rassa” simply means “with juice/sauce”. Traditionally, you would use Goda Masala with this, which is best made at home in small quantities for freshness. But I have bypassed that with a dash of garam masala. I have also added batata pr potatoes. In this case new potatoes, which have added no peel appeal!
Break or cut the cauliflower into large florets. Roughly chop the onion. Then puree the tomato, with the coconut and the green chilli to make a masala paste.
In a large wok or saute pan, bring the oil to heat on medium. When it’s hot and sizzles around a wooden spoon, toss in the hing and then the mustard and cumin seeds. As they sizzle up, mix in the onion, ginger and garlic.
Cook these for 10 minutes until caramelised, then stir in the tomato paste. Fry this for five minutes on high, stirring well to avoid it from getting stuck to the pan.
Next, add a cup of water to the spices, place the cauliflower and potato in it gently, cover and cook for about 10 minutes until soft. Add the garam masala, salt to your taste and stir through gently to avoid breaking the pieces of cauliflower.
Serve Cauliflower Rassa hot with a buttered flatbread of your choice.