|1.||Gobi / cauliflower / hoo kosu florets, small, 2 cups|
|2.||Oil 2-3 teaspoons or to taste|
|3.||Jeera / cumin seeds 1/2 teaspoon|
|4.||Green chilies, chopped, 1-2 or to taste|
|5.||Garlic cloves, sliced, 4-5|
chopped, 1/2 teaspoon
leaves 1 sprig
|9.||Coconut gratings 1 tablespoon|
|10.||Salt to taste|
|11.||Lemon juice to taste|
|12.||Garnishing: coriander leaves|
the cauliflower / gobi thoroughly.
Here is the info on how to clean cauliflower.
Cut the gobi florets into small florets.
Heat about 2 cups of water.
Add gobi when the water starts to boil.
Cook for about 3-4 minutes or till the gobi becomes slightly soft.
Do not cook the gobi till it becomes soft, because the top portion of the gobi floret will spread.
The gobi will also become mushy while making the curry. Its taste will not be good.
Strain the water.
Heat oil till it becomes hot.
Fry till the jeera turns golden brown.
garlic, ginger, green chilies and curry
Fry till the garlic becomes light golden brown.
turmeric and salt.
Cook till the gobi becomes hot.
Add coconut gratings. Mix and fry for a few seconds.
Add lemon juice. Mix.
with coriander leaves.
Gobi curry / dry cauliflower curry is ready.
|TIPS||Gobi Curry Recipe|
|1.||Use red chili powder in lieu of green chilies.|
|2.||To make the gobi curry richer, add fried cashew nuts, in Step 7, along with coriander leaves.|