Achari Gobi
Equipment
- Heatproof bowl
- Kadhai
- Heavy-based Pan
Ingredients
- 1 Cauliflower large head, cut into florets
- 3 teaspoons Vegetable oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Kalonji (Nigella) seeds
- 1 teaspoon Coriander seeds crushed
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Red chillies crushed dried
- 5 Garlic cloves, coarsely chopped
- 1 teaspoon Amchoor
- 1 teaspoon Oil from any pickle
- Salt
Instructions
- Soak the cauliflower in a heatproof bowl of hot salted water for about 10 minutes.
- Heat the oil in a kadhai or large, heavy-based pan over medium heat, add all the seeds, and stir-fry for 1 minute, or until they start to splutter.
- Drain the cauliflower and add to the pan and stir-fry for about 10 minutes. Add the chillies and garlic and sprinkle over 1 teaspoon of hot water.
- Season with salt, then cover and cook for about 5 minutes. Stir and add the amchoor and the oil from any pickle.
Video
Nutrition
Serving: 4gSodium: 46mgCalcium: 48mgVitamin C: 71mgVitamin A: 330IUSugar: 4gFiber: 4gPotassium: 481mgCalories: 66kcalTrans Fat: 1gSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 11gIron: 1mg
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