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Home Dish Kobichi Rassa Bhaji (Maharashtrian cauliflower curry)

Kobichi Rassa Bhaji (Maharashtrian cauliflower curry)

Name: How to cook Kobichi Rassa Bhaji (Maharashtrian cauliflower curry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Kobichi Rassa Bhaji (Maharashtrian cauliflower curry)

A wonderful flavourfull cauliflower curry with maharashtrian goada masala and spices. Serve with plain rice and daal. Yummy! #NVM #cookpadindia #curry #maharashtrian #meal #curry #subji #gravy #lunch #dinner #cauliflower#CR

Ingredient

Food ration :

2 servings

Cooking time :

30 minutes

2 cups

Cauliflower florets washed and dried

1 tablespoon

Oil

2 tsp

Mustard and cumin seeds

1/4 tsp

Hing/ asafoetida

Curry leaves

Chopped onion

Chopped tomato

Chopped green chillies

1 tablespoon

Ginger garlic paste

As Required

Chopped coriander leaves to garnish

1 tsp

Maharashtrian goada masala

As per taste

Salt

1/4 tsp

Sugar to balance the taste

1 tsp

Turmeric powder

1 tsp

Chilli powder

1 tsp

Cumin and coriander powders each

1 pinch

Garam masala

Cooking instructions

* Step 1

First, soak the cauliflower florets in boiling water with 1 tsp of salt and turmeric powder for 10 minutes.

* Step 2

Then remove and quick rinse to remove any blue coloured hidden insects in between the florets (common in monsoon)

* Step 3

Heat oil in a kadhai (use earthen or iron). Then splutter 1 tsp cumin seeds. Add chillies, ginger garlic paste, hing and saute well. Then saute the onions and tomatoes. Add all the spices and mix well.

* Step 4

Add some hot water and cook for 5 minutes. Then make a Puree of this mixture in a blender once it cools.

* Step 5

Now, heat 2 tsp oil. Add mustard and cumin seeds. Then add the Curry leaves, cauliflower florets and saute well. Add 1/4 cup water, cover and cook till soft. Then add the prepared paste.

* Step 6

Mix well. Adjust the seasonings. Cook further for 5 minutes. Add the garam masala and goada masala and mix well. Then switch off the heat. Garnish with chopped coriander leaves. Serve hot with plain rice, fulkas or Paratha.