February 27, 2009

Coriander Cauliflower Peas Curry

In winter, our vegetable vendor always sends us back home with loads of coriander. While I made Coriander Saar with these leaves, I decided to try this in a curry. I loved it and I'm sure you all will too. It is interesting to take a green curry to work and have everyone ask:

  • Is that saag?
  • Is it palak?
  • You ground the methi?
  • Bathua?

Quite an "Is it a bird? Is it a plane?" kind of situation.

1 cup Cauliflower

1/2 cup Peas

1 cup Coriander Leaves

2 pods Garlic

1" piece Ginger

2 Green Chillies

Salt to taste

1 tsp Oil

1 tsp Cumin Seeds

¼ tsp Asafoetida

Steam the cauliflower and the peas.

Prepare the chutney by grinding the coriander leaves with the garlic, ginger, green chillies and salt together.

Heat the teaspoon of oil and add the cumin seeds and the asafoetida. When the cumin crackles, add the chutney and fry for 3-4 minutes. Add the cauliflower and peas and mix well. Cover and cook for 2-3 minutes.

This goes to Mythreyee of
Paajaka as she hosts this month's edition of JFI: Cauliflower.


Sia said...

My amma made curry using coriander leaves as base. infact she uses good amout of coriander leaves in pulao also. now that u have reminded me of those recipes with ur fab recipe, i will be experimenting with coriander soon :)
have a fantastic weekend...

Asha said...

Haha! It's a plane! It's Plane!! Oh, it's a big bunch of coriander leaves!! :D

Sometimes, coriander and mint turns almost black if we don't add enough lemon juice. Dish looks yummy there, chutneywala Gobi, slurp! :)

Enjoy the weekend.

DEESHA said...

I love the flacour of coriander .. yummy lookin dish

Lakshmi Venkatesh said...

Ever Green. Looks very nice. My mom use coriander base for making pulaos. Tasty and easy recipe.

A_and_N said...

Interesting. Must be having a fresh feel to it no? Coriander always lends a freshness to anything.

Alka said...

We make so many dishes with this Chutney as base,not only fish or veggies but also bread(white loaf)and so many times when Rotis(wheatflour)in dinner or lunch are in excess,we keep it for later use in making SEYAL MAANI which means after boiling this chutney we add pieces of leftover Phulkas ,and simmer it .Yummmmm
Gobi tastes yumm in this curry(its just that i do the crime of frying gobi before adding it to the curry )

Carnatic music said...

I was looking for raaga and I ended up here. This is quite an orchestra :)