Ghobi is a word that means cauliflower. Once there was a restaurant named
Govinda’s in my town run by Krishna devotees (The Internation
Society for Krishna Consciousness) from a nearby temple. Their food was
sumptuous and I concluded from it that I loved cauliflower and could be very
happy eating a main dish without meat.
This is a great side dish that is vegetarian. You can leave the spices whole or
grind them wholly or in part, but remember that you don’t leave the
cardamom in the pod, but extract it. Just leave out the red pepper if you
don’t like spicey hot.
Preparation
1. Heat ¼ of the ghee and bloom the asafetida. Add cauliflower and cook
for 5 minutes over medium heat. Remove cauliflower to a plate and pour the
yoghurt over it.
2. Heat rest of ghee and add onions, garlic, salt, bay leaves and all the
spices except the red pepper. Cook until onions begin to caramelize. Stir
in red pepper.
3. Return cauliflower to pan (with yoghurt) and stir gently to combine. Simmer
covered over low heat for 10 minutes. Add hot water and recover simmering for
another 25 minutes or until cauliflower very tender.
Yield
Serves 4-6.
|
|
Ingredients
½ cup |
ghee |
pinch |
asafetida powder |
1½ lb |
cauliflower |
1¼ cups |
yoghurt |
2 large |
onions, finely chopped |
4 |
bay leaves |
1½ cups |
hot water |
— |
salt |
|
6 pins |
whole cloves |
6 |
black pepper corns |
1 |
black cardamom pod |
2 |
green cardamom pods |
2" |
cinnamon stick |
1 tsp |
coriander |
1 tsp |
cumin |
1 tsp |
red pepper, ground (optional) |
|