Phula Gobi Tarakaare -Orissa/Odisha Special

After a visit to Nagaland today we are in Odisha formerly known as Orissa,an Indian state located on the sub-continent east coast by Bay of Bengal.Odisha is the 9th largest state by area and 11th by population.
Oriya cuisine is rich and it varies from region as it rely on the local ingredients and the flavor are subtle and delicately spiced.
Fish and other sea foods such as crab and shrimp are consumed a lot,whereas chicken and mutton are occasionally.Mustard oil and Panch poran spices are used for tempering.
Oriyas are fond of sweets and desserts,no meal is completed without dessert at the end.
Coming to the recipe this is one such rich simple preparation with cauliflower along with potatoes and green peas.Lets move onto the recipe...................................

Basic Information

Recipe Source ~ Odiyakitchen
Preparation Time ~ 15 minutes
Cooking Time ~ 25 minutes
Serves ~ 3

Ingredients

Ingredient	Quantity
Cauliflower florets	11/2 cups
Potato/urulaikilangu	1 (cubed)
Green peas	1/4 cup
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Garlic/poondu	3 cloves
Ginger/inji	1 inch
Red chilly powder/milagai podi	1 tsp
Turmeric powder/manjal podi	1/2 tsp
Coriander powder/dhaniya podi	11/2 tsp
Cumin powder/jeerga podi	1/4 tsp
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	11/2 tsp
Oil	3-4 tbs

Method

Grind together onion,ginger and garlic to a coarse paste,put the cauliflower florets in boiling water and drain the water and keep it aside.
Heat around a tbs of oil and fry the cauliflower in a medium flame till it becomes golden.Remove it.
In the same pan add another tbs of oil and fry the cubed potato and remove it.

Now add the remaining oil and add in the ground paste,saute it till for couple of minutes,then add in the spice powders and mix it well.Add the finely chopped tomato and cook it till mushy.

Then goes in the fried cauliflower and potato,green peas.Add around a cup of water and salt.Cook it covered till everything blends well.Sprinkle the chopped coriander leaves and put off the fire.

Serve it hot with roti or rice.

Enjoy................................................................

• Do not over cook the cauliflower in the boiling water.
• Here I used the fresh green peas so I didn't cook it and add it as such.

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