This is a coconut based costal curry comprising of fresh green peas and cauliflower both of which are easily available during the winter season. This dish gets cooked within 10 to 12 minutes in a pressure cooker and tastes well with parathas.
Equipment and Utensils
Mixer or Blender
80 grams (1 cup) Fresh Green Peas
80 grams (2 cups) Cauliflower florets
90 grams (2 medium) Potato washed and cut into 2 cm. cubes
1 teaspoon Coriander Powder
½ teaspoon Roasted Cumin Powder
1 teaspoon Kashmiri Red Chili Powder
1 teaspoon Salt
Juice of ½ Lime
1½ tablespoon Vegetable Oil
7-8 Curry Leaves
½ teaspoon Turmeric Powder
½ teaspoon Mustard Seeds
¼ teaspoon Asafetida
75 grams (1 medium) Onion roughly chopped
130 grams (3 small) Tomatoes roughly chopped
15 grams (¼ cup) Grated Fresh Coconut
5-6 Garlic cloves
1 inch Ginger
6-7 Black Pepper Corns
2 Green Cardamoms
Grind all ingredients mentioned under the tag ‘For Grinding’ to a smooth paste.
Put oil in a cooker and keep it on high flame.
When oil is hot, add all ingredients mentioned under the tag ‘For Tempering’.
When mustard seeds are crackled, add peas, cauliflower and potato cubes.
Add the previously prepared paste along with with 1 cup of water.
Mix everything together; add salt and remaining masala powders.
Now close the lid and wait for the whistle.
After 1 whistle make the flame low.
Let it cook for 5 minutes on low flame.
After 5 minutes, turn off the stove.
Wait till pressure is released.
Open the lid, add lime juice and adjust the seasoning.
Cauliflower-peas gravy is ready to serve.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Number of Servings: 4
Total Calories: 475.8 Kcal
Fat: 27.05 gm
Protein: 12,05 gm
Carbohydrates: 56.215 gm
Fiber: 6.55 gm