How to make Cauliflower And Potato Sukke -
Cauliflower and potatoes cooked in a typical Manglorean coconut masala
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cauliflower (फूलगोभी), Potatoes (आलू)
Cuisine : Karnataka
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Cauliflower And Potato Sukke checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Gobhi Tak-A-Tak . You can also find more Main Course Vegetarian recipes like Suran Aloo Subzi, Tender Jackfruit Curry, Malai Sak , Nilgiri Moong Ka Korma.
Cauliflower And Potato Sukke Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cauliflower And Potato Sukke Recipe
Cauliflower separated into florets 1/2 medium
Potatoes 2 large
Oil 3 tablespoons
Split black gram skinless (dhuli urad dal) 1 tablespoon
Fresh coriander leaves 2 teaspoons
Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Dried red chillies 3
Scraped coconut 1/2 cup
Asafoetida a pinch
Curry leaves 10-12
Onion finely chopped 1 medium
Tamarind pulp 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Method
Step 1
Heat 1 tbsp oil in a non stick pan and 2 tbsps oil in another non stick pan.
Step 2
Add urad dal, coriander seeds and fenugreek seeds to the first pan and saute.
Step 3
Add mustard seeds to the second pan.
Step 4
Add red chillies to the first pan and saute till fragrant. Put coconut in a mixer jar, add sautéed spices.
Step 5
When mustard seeds splutter, add asafoetida, curry leaves and onion and saute.
Step 6
Cut potatoes into small cubes. Add tamarind pulp and little water to the coconut and grind coarsely.
Step 7
Add potatoes to the second pan and mix well. Add ¼ cup water, turmeric powder and salt and mix. Cover and cook for 3-4 minutes.
Step 8
Add cauliflower and mix. Cover and cook for 7-8 minutes. Add ground masala and mix well.
Step 9
Rinse the mixer jar with ¼ cup water and add. Mix well and simmer for 2-3 minutes.
Step 10
Serve hot.
Nutrition Info
Calories : 262.75 Kcal
Carbohydrates : 24.6 gm
Protein : 3.84 gm
Fat : 16.5 gm
Other : 1.28
Most Visited Recipes
Recently Added Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
