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Receta Cauliflower In Coconut And Pepper Sauce ( Phoogobi Rassa )
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. sunflower oil
- 10 x black peppercorns
- 2 x cm cinammon stick
- 6 x clobes
- 2 Tbsp. coriander seeds
- 1 lrg onion sliced finely
- 220 gm coconut grated if fresh or possibly dessicated
- 4 Tbsp. sunflower oil
- 2 tsp cumin seeris
- 600 gm cauliflower cut into small florets
- 150 gm peas shelled
- 4 Tbsp. unsalted cashew nuts
- 150 gm tomatoes minced
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
Direcciones
- Salt
- First cook the masala.
- Heat the oil in a kadai or possibly wok.
- Add in the whole spices.
- Fry for a minute.
- Then drop in the onion and stir fry till golden brown and add in the coconut and stir fry till brown. Remove from the heat and cold the mix.
- Add in a little water and grind to a coarse paste in a blender
- In a separate kadai or possibly wok heat the oil and add in the cumin seeds.
- When they change colour add in the cauliflower peas and cashew nuts.
- Mix well.
- Add in the tomatoes pwdr spices and salt.
- Mix.
- Add in a little water cover and cook till the cauliflower is nearly done.
- Gently stir in the grnd masala season with salt and simmer for 3 min.
- Serve with rotis and sweet chutney
- Comes from the coastal coconut aden strip of India where the sharp taste of pepper and the creamy sweetness of coconut are combined to create fireworks of flavour.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 301 | 78% |
| Total Fat 34.77g | 43% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 550mg | 16% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 7.4g | 25% |
| Sugars 6.82g | 5% |
| Protein 5.3g | 8% |
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