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Wednesday, March 25, 2009

ALOO GOBI (JAIN)


INGREDIENTS:

Cauliflower(florets) - 2 cups
Potato (diced) – 1 cup
Tomatoes - 2 large
Coconut (scraped) - 1 tablespoon
Pottu kadalai – 1 teaspoon
Turmeric powder – 1 pinch
Chilli powder – ¼ teaspoon
Dhania powder – ½ teaspoon
Garam masala powder – ¾ teaspoon
Sambar powder – ½ teaspoon
Salt – to taste
Oil- 2 tablespoons

METHOD:

Wash gobi and aloo. Separate cauliflower into medium sized florets, peel and cut potatoes into medium sized chunks. Cook in water alongwith salt and turmeric powder until done. Drain the water and keep aside.

Grind tomatoes, coconut, and pottu kadalai to a smooth paste.

In a kadai, heat oil, and the ground paste and fry till oil leaves the sides. Add all the powders, little salt and boiled vegetables.

Pour ½ cup of water and cook them till it comes to a gravy consistency.

Garnish with coriander leaves and serve hot with chappatis or puris.

3 comments :

  1. Glad to come across your blog..Hoping to stay in touch..Very nice colour of Aloo Gobi..thanks for the entry

    ReplyDelete
  2. Gr8 recipes, JFI you might not know, but aloo or any underground veg, dosent come in Jain category.

    ReplyDelete
  3. Yes. I know, but generally, here dishes without onion or garlic is specified as jain dish. That's it. Actually jains substitute raw banana for aloo. Even they make bondas using raw banana.

    ReplyDelete

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