A gashi is a thick coconut based stew from the coastal region of Mangalore. Often made with chicken and for a vegetarian variation we have the cauliflower gashi. I have been remiss about getting this recipe all squared up. I owe it to the students from my last cooking class.
I am beginning to get a little out of the woods with the monster project. It has taken up way too much time over the past several weeks. Suddenly, I realize that summer is on its last leg, and of course then there are tomatoes. To get this gashi down to a consistency that I liked, as always it took a bit of trial and error. I am happy to report you can even try this in the instant pot.
Crazy or not, cauliflower has been a frequent visitor on my menu long before it became trendy, probably for the same reasons that it is now so trendy. Cauliflower is mild and soothing but can stand up to its share of assertive spices. In this dish, it proves its mettle and then some. The cauliflower is lightly sauteed in a blend of savory and fragrant spices (fenugreek, cumin, coriander, black pepper and cinnamon). It is then simmered until fork tender and served with either your choice of rice or piping hot naan.
I have lately learnt the value of retrying and perfecting the nuances of a recipe a few times. I of course, always do it before I post, but lately I seem to have found a newer appreciation for the tested and tried. On other matters, I have trying to redo some things in the house and have discovered how little can be accomplished on a weekend. Seriously people, I cannot be the only one not wanted to take all the time in the world off to deal with errands. On that note, here is the recipe.
A beautiful well seasoned rich tasting cauliflower curry.
- 1 and half teaspoons whole cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 stick (about 2 inches) cinnamon, broken into smaller pieces
- 1 tablespoon freshly grated ginger
- 1 and 1/2 teaspoon salt
- 1 teaspoon turmeric
- 1 large cauliflower cut into small pieces
- 2 to 3 tablespoons oil
- 1 teaspoon mustard seeds
- 8 to 10 curry leaves
- 2 to 3 whole red chilies, lightly crushed
- 1 medium sized red onion chopped
- 1 and 1/2 cups coconut milk
- 2 tablespoons lime juice (optional)
- Cilantro to garnish
- Place the cumin, coriander and fenugreek seeds, black peppercorns and the cinnamon in a spice grinder and grind to a smooth powder.
- Place in the mixing bowl with the ginger salt and turmeric, and toss the cauliflower to coat with the mixture.
- In a large cooking wok heat the oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves, red chilies and the onion and saute lightly for 3 to 4 minutes.
- Add in the cauliflower and cook on low heat stirring frequently until the cauliflower is lightly browned and the spices and fragrant.
- Add in the coconut milk with about 1 cup water and cover and simmer the cauliflower for 20 minutes until tender.
- Stir well and check the seasonings.
- Sprinkle with the cilantro and lime juice and serve.