Gobi and Chana Kurma

Exactly another month, the school will close for summer vacation and just another day to end the State Exams. My son is happy not because he is ending his tests, just because mom will allow him eating anything cold. I always felt it is a crucial time of the year for parents and kids to be healthy.

Coming to the mother’s day, I received a handmade card from my son and I don’t dream to any other surprise/gift. No breakfast in bed or even brunch, dad and son are tad lazy guys. They prefer to go out and carry a take out. Forgot it, mostly that could be only pizza which is not my favorite :( At least, they remembered to wish me around lunch time. Well, I don’t really care about this particular day. Probably, I can go wild if they forget my B’Day!

I made this Kuma last week with only few items left in fridge. It turned out decently good than expected. Usually I am the lone person who loves cauliflower and they moan often if they see as a side dish. It is a quick kurma (except for the masala work) because the veggie cooks pretty fast and for the chana (use the handy canned version).

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Ingredients Gobi : 1 1/2 cup - chopped into big chunk Chana : I used 3 /4 can - rinse and drained Medium onion: 1 -diced Medium tomato: 1 - diced Ginger -garlic paste: 1 tsp Turmeric: 1/4 tsp Red chilli powder: 1 1/2 tsp Coriander powder: 1 1/2 tsp Oil: 2 tsp to 3 tsp Salt: to ur taste Masala to be ground: Coconut: 3/4 cup Roasted bengal gram/ pottu kadalai: 2 tbsp White pepper:1 tsp (optional)- I used give a different spice taste Mace 1 small piece- cloves -2 - cinnamon stick -a inch - (or use garam masala -1 tsp) Khus khus/ poppy seeds: 1 1/2 tsp Fennel seeds: 1 tsp Ground all the ingredients into a fine paste. Garnish: Cilantro: few leaves Mint: few leaves ( Must use mint gives an extra unusual taste) Method: Clean the Cauliflower Chop into big chunk - and drop in hot salted (help remove any worm) - Usually the gobi/cauliflower in US doesn't have this issue. Rinse and drain after 5 minutes. Cooking Heat a pot with oil, saute the onion and followed by tomato. When the tomatoes are cooked add the ginger garlic paste. Fry for 1 minutes, add the cauliflower and the spice powder (chilli, turmeric, coriander powder)- fry another 5 minutes. Add a cup of water and adjust the salt. Cover and cook the veggie (it should be done very quickly) - once the cauliflower is 3/4 cooked - add the chana and the ground masala paste (coconut) Now taste- adjust the spice level- salt right now and even the Kurma consistency (if thick add some more H2O). Cover and cook another 8 min in medium heat. Don't let the cauliflower go mushy! Switch off and add the cilantro and Mint (must). Enjoy with plain rice or roti.