Tamatari Gobi (Cauliflower)

It was a bargain at the Newport Market when I bought a box full of plumb tomatoes. One can eat only so much of it even when the tomatoes are as sweet as the box I bought. I had salad almost everyday, used the fresh tomatoes for cooking and made some tomato chutney. That gave me an idea to try this dish. Along with the box of tomatoes I had also bought fresh ginger and green chillis. I know my friends and family in India must be wondering what is this chap talking about fresh ginger and chillis, well we in the UK(outside London) get very excited when we get fresh Indian vegetables!

I used to love the whole cauliflower that my mother made with green masala as she called it as she didn't use any dry spices for this dish. That recipe is for a later post. This dish is a variation of it. 

Ingredients:

• One medium sized Gobi (Cauliflower) cut into medium sized pieces
• 4 tbsf Oil

  

  Tamatari Gobi

• 1 small Onion finely chopped
• ½ tsf Methi seeds (fenugreek seeds)
• ½ Kg Plumb Tomatoes halved
• 5-6 Green Chillis chopped
• 2 inches fresh Ginger cut to matchstick size
• ½ bunch fresh Coriander chopped  
• 1 tsf Coriander powder
• 1 tsf Salt to taste
• 1 tsf crushed roasted Cumin seeds
• ½ tsf Garam Masala (optional)

Method:

1. In a wok heat the oil.
2. When it is hot add the Methi seeds till they turn dark brown (not black).
3. Add chopped onions and fry lightly.
4. Now add the tomatoes, ginger and green chillies, fry till oil separates.
5. While the tomato masala is browning, put the gobi (cauliflower) pieces in boiling water and leave for 5-10 minutes.
6. Add salt and coriander powder to the tomato mix and fry for 1-2 minutes.
7. Now put the gobi (cauliflower) in the tomato mix, pouring the mix over the gobi pieces. Cook in medium heat for the gobi to brown on the edges, before lowering the heat. 
8. Add the fresh coriander and crushed roasted cumin and garam masala (optional). Cover the wok and let it cook for another10 minutes or till the gobi is done. I like the gobi to be crunchy!

This goes very well with Parathas but also as a side dish with other dishes. 

Butternut Squash (Kaddu)

Butternut Squash is very similar to the edible Pumpkin (Kaddu) we get in abundance almost all year round in India. I am sure someone will correct me if I am wrong. At least in the UP you would be served almost at every religious festivity. It is cheap and so easy to cook that it is a good vegetable to prepare for larger gatherings in the villages. My favourite  recipe is from my maternal family home. 

Butternut Squash has become very fashionable lately. Lots of chefs on the TV are using it, some in the salads, others mixing it with various meats as a tenderiser or a sweetener. Because of its resurgence it is freely available in the supermarkets of UK. It looks rather grand but tastes exactly like the Kaddu in India. As it is smaller it is very convenient to use up the whole, some as a vegetable and the remainder for salad.

Ingredients:

• One Butternut Squash cut in to 1 inch chunks. I leave the skin on as it keeps the pieces together and has its own taste. 
• 3 tbsf Oil
• 1-2 dried whole red Chilli
• ½ tsf Methi seeds (fenugreek seeds)
• ½ tsf Haldi (turmeric)
• 1 tsf Salt
• 1 ½ tsf Mango Powder (Amchur)
• ½ tsf Sugar

Method:

1. In a wok heat the oil.
2. When it is hot add the Methi seeds till they turn dark brown (not black).
3. Crush the whole dried red chilli into 2-3 pieces and add to the oil and let it brown.
4. Now add the haldi and salt and mix it for 1-2 minutes.
5. Add the Butternut Squash pieces, mix well with the above ingredients.
6. Add 2-3 tablespoonful of water cover and cook in low heat for 10 minutes.
7. Add Mango powder and sugar. Mix well and cover the wok and cook for another 10-15 minutes or till the Butternut Squash can be cut with a blunt spoon. It there is too much fluids remove the cover and let the water evaporate.