Cauliflower Bhaji/Sabji in Pickle Style
Phool Gobhi Aachari
This is an easy and tasty recipe. It can be used for other vegetables too. Serves 2-3
300 gm. cauliflower, cut into florets
3 tbsp. mustard oil
1 1/2 tsp. Panch Pooran (mix of equal amounts of cumin, fennel, mustard, nigella**/kalonji/kalaunji and fenugreek seeds)
A pinch of asafoetida (hing)
1 teaspoon full of ginger
1 teaspoon full of garlic
1/2 tsp. turmeric powder
1/2 tsp. chilli powder (more if you like food hot)
1 tsp. salt
1 heaped tsp. garlic or lime pickle, crushed
1 medium tomato, diced
Juice of 1 lemon or 1 tbsp. (half if lemon is very big)
Heat oil in a wok or kadrahi.
Heat oil in a wok or karahi. Add panch-pooran (you can use nigella seeds alone) and asafoetida, allow seeds to splutter.
Add ginger and garlic and fry for a minute or so, until light golden.
Add cauliflower, salt and all the spices and mix.
Cook covered on medium to low heat, stirring gently from time to time, until cauliflower is tender.
Add lemon juice, tomatoes, pickle and stir gently (cauliflower should not become mashed) on high heat, until all the liquid has been absorbed and vegetable looks shiny.
Serve hot with Chapatti.
If you have a few spring onions, chop their greens add them too, they look and taste nice. See pictures.
If you keep the heat low, no additional water is required during cooking. However, if the cauliflower is not fresh, you may need to sprinkle some water from time to time
Kalonji can be spelled as Kalowunji on some packets.
Healthy option: Reduce the amount of oil for cooking and use a non-stick pan.