Flower Matar Rassa Bhaji (Cauliflower and Green Peas Gravy)

This is one of my favorite vegetables. It is a classic traditional Maharashtrian recipe and loved by most of the people I know. It is also served on festivals, special occasions and weddings. It is spicy and totally delicious. So here is how I make it:

Ingredients: Cauliflower - 1 large, Green peas - 1 cup, tomatoes - 1, mustard seeds - 1 tsp, asafoetida - a pinch, bay leaf - 1, chopped, green cardamom - 2, red chilly powder - 1 tsp, green chillies - 1 or 2 chopped, ginger garlic paste - 2 tsp, sugar - 2 tsp, Garam masala powder - 1 tsp, coriander powder - 1 tsp, turmeric powder - 1 tsp, oil - 2 tbsp, salt as per taste, chopped cilantro for garnish. For Masala: Oil - 2 tbsp, Onion - 1 large chopped, Ginger garlic paste - 2 tsp, Poppy seeds - 2 tsp, Dry coconut - 3/4th cup.

Method: For Masala: In a large pan, dry roast coconut and poppy seeds, then take 2 tbsp oil in same pan and fry onions till golden brown, add coconut and poppy seeds and ginger garlic paste and grind to fine paste and set aside. For Rassa: Heat 2 tbsp oil in a pan and add mustard seeds, when they pop, add asafoetida, chopped green chillies, ginger garlic paste, bay leaf, green cardamoms, turmeric powder, coriander powder and ground masala. Saute everything till the oil separates. Add sugar and garam masala powder. Saute for 2-3 minutes. Add the cauliflower and green peas. (For special occasions shallow fry the cauliflower and peas in oil separately and add - gives special taste). Add tomatoes and saute everything. Add 1/2 - 3/4th cup water and cover and cook everything for 5-7 minutes. Take care not to cook cauliflower too much or it will get mushy. Garnish with cilantro and enjoy with hot roti or rice or even masale bhat.

Till my next post, take care everyone.