Cauliflower Rassa Bhaaji

 

I put together this simple Kolhapuri Rassa Bhaaji the other day. I thought of sharing it with you all.

Cauliflower Rassa Bhaaji
Ingredients
1 medium cauliflower, cut into small florets
2 medium potatoes, peeled & chopped
1 tomato, chopped
1 cup green peas (frozen okay)
1 cup carrot diced (frozen okay)
salt to taste
2 tsp Kolhapuri Masala (or to taste)

Grind to a fine paste
1/2 cup freshly scraped coconut
2-3 green chilies
1"ginger, peeled
3-4 garlic cloves

Tempering
1 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
1/2 cup chopped onion

Mix till no lumps
1/2 tbsp. besan/chickpea flour
1/2 cup water

Method
1. Cut all the vegetables and set aside.
2. Mix besan with water till there are no lumps.
3. Heat oil and add all spices. As they splutter, add onions. Sauté till soft.
4. Add tomatoes and all other vegetables. Cover with a lid. Pour some water on the lid till vegetables are cooked.
5. Add coconut paste, kolhapuri masala and salt. Add 1 cup water.
6. When water starts to boil, add besan mixture. Let the gravy thickens.
7. Garnish with chopped cilantro.

Note -
1. Instead of adding carrots and green peas, just cauliflower and potatoes can be used.
2. You can make this as a dry subzi. In that case, do not add besan+water mixture. Do not add any water.



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(My not so authentic version of) Kolhapuri Goli-Bhaat

I was chatting with my friend who is from Kolhapur. She mentioned about Kolhapuri Goli Bhaat which sounded like a Kofta Pulao. The authentic version contains "golies" made from kheema (mutton mince). I thought of using the small nutrella chunks from my pantry. My version is not exactly authentic. But we enjoyed it nonetheless.

Kolhapuri GoLi- Bhaat (My vegetarian version)
Soya chunks rice
Ingredients
1 cup small Nutrella Chunks, soaked in warm water for 2 hours
salt to taste
1/2 tsp Kolhapuri Masala/chutney
1 tsp garam masala
3 1/2 cup hot water
1/3 cup green peas, fresh or frozen

Rinse and drain
1 1/2 cup Basmati Rice

Grind to a smooth paste
1/3 cup cilantro
3 green chilies (use less or more per your personal preference)
5 cloves of garlic
1" ginger, peeled

Tempering
1 tbsp oil
4-5 black peppercorn
3 cloves
1 piece cinnamon (about 2" length)
1 cup finely chopped onion
1/4 tsp turmeric powder

Garnish
1 tbsp minced cilantro

Method
1. Soak Nutrella chunks in warm water for about 2 hours. Drain. Mix with 1/2 of green paste.
2. Pressure cook nutrella chunks along with green paste marinade and 1/4 cup water. Set aside.

Pressure cooked Nutella Chunks

3. Rinse and drain Basmati Rice.
4. Heat oil in a heavy bottomed saucepan.
5. Add whole spices for tempering. As they sizzle, add onion and turmeric powder.
6. Saute till onion is soft. Add 1/2 of remaining green paste. Saute for 5 minutes.
7. Add drained Basmati Rice. Saute for 5 minutes.
8. Add 3 1/2 cup hot water, salt to taste, Kolhapuri masala and garam masala.
9. Bring to boil. Switch gas to low. Cover with a lid. Let it cook for about 15 minutes on a low flame.
10. Open the lid. Now add cooked Nutrella chunks and green peas in a single layer over the rice.
11. Place the lid back. Cook again for 10-15 more minutes on a low flame.
12. Garnish with cilantro.

Note -
1.This is not the authentic version of Kolhapuri GoLi Bhaat.
2. This pulao is not very spicy. Serve it with some spicy curry for accompaniment.

Kolhapuri GoLi Bhaat with Egg Kolhapuri

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