Yesterday, for breakfast I prepared tomato chutney to go with chappathi. I used fresh red chillies which I bought from Nilgiris and it was so hot. I had leftover chutney in fridge and there were no takers today. So I had to convert it into something edible. After a few minutes of thinking, I ended up with this delicious gobi masala. No one at house knows that the hot chutney went into the making. Lets keep it a secret within us. As I have not posted the recipe for the chutney in the blog, I am giving it now.
Ingredients:
For The Chutney:
Tomato-5
Onion-2
Garlic-5-6cloves
Fresh Red Chilly-3(I used 3 and got it real hot. So reduce it if you are preparing chutney)
Oil-2tbs
Salt-to taste
For The Gravy:
Tomato Chutney-1cup
Cauliflower-1(cut into small florets)
Tomato-2
Onion-1
Fennel Seeds-1tsp
Cinnamon-a small piece
Sambar Powder-1/2tsp
Turmeric-1/2tsp
Salt-to taste
Oil-2tbs
Cilantro / Coriander leaves-For Garnish
Procedure:
For The Chutney:
1. Heat oil and saute garlic and red chillies.
2. Add onion and saute till golden.
3. Add the tomatoes and saute on low flame until it gets cooked.
4. Allow it to cool and grind it to a fine paste.
5. Serve it with dosa or idli or chapathi.
For The Gravy:
1. Heat oil and splutter fennel and cinnamon.
2. Add the onions and saute till golden.
3. Add the cauliflower florets and saute for 2 minutes.
4. Grind the tomatoes into a coarse paste.
5. Add this paste along with chutney to the onions and cauliflower.
6. Add turmeric, salt and sambar powder.
7. Add enough water to bring it to gravy consistency.
8. Bring it to boil, switch flame to low and cover the pan.
9. Cook until the cauliflower florets are soft.
10. Transfer to a serving bowl and garnish with cilantro.
Sending this to
Kitchen Chronicles-Cooking With Leftovers hosted by Veena and started by Kalyani.
Healing Foods-Cauliflower hosted by Vardini and started by SiriLabels: CAULIFLOWER, GRAVY, ONION, TOMATO
