Dahi Achari Gobi | Cauliflower cooked with yogurt and pickling spices.

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After hectic work week I can't wait to begin weekend on Friday and feel really low in energy. Once the weekend mode is on I do not want to be disturbed unless it's something about food, fun or laughter. Everything else have to wait until Monday ;-)

Usually my Friday dinners are something quick and easy. Dahi Achari Gobi comes handy when I am pressed for time and energy. This is a Punjabi style dish that can be prepared in a jiffy. Cauliflower florets cooked with pickling spices and then sauted to perfection with beaten yogurt makes this dish finger-licking good. It goes well with any Indian flat breads like roti, naan or paratha. Do give it a try when you are running out of time and idea to cook cauliflower. 

Ingredients:

Cauliflower : 1 medium head.

Onion : 2

Yogurt : 1 cup

Oil: 2 tbsp

Mustard seeds: 1 tsp

Cumin seeds : 1 tsp

Nigella seeds (kollonji): 1 tsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1 tsp

Ginger: 1"

Garlic: 5-6 cloves

Green chillies: 5-6

Turmeric: 1/2 tsp

Salt to taste

1. Separate the cauliflower florets, rinse well and keep in salt water. Chop ginger, garlic and onion, slit green chillies and keep aside.

2. Heat oil in a wok and Add achari(pickling) spices - mustard, cumin, fennel, fenugreek and nigella seeds. Sauté until the oil is fragrant. 

3. Add chopped garlic, ginger, slit green chillies and fry until the raw smell is gone.

4. Mix in chopped onion and sauté until they turn golden brown in color.

5. Add salt and turmeric and give a quick stir. Now mix in cauliflower florets and sauté for 2 mins. Add a little water and let it cook covered for 5-6 minutes.

6. Lastly add the beaten yogurt and mix well. Sauté on high flame until the yogurt is almost dried and sticking to the cauliflower florets. Serve hot with rotis. 

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Bhindi Achari - Okra fry with pickling spices

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My mouth starts watering when I hear pickles :-) I remember the spicy, tangy and a little bitter or astringent taste of whole mango pickles that my mother makes at home. Spices used to make pickle have unique flavors.

There are many Achari dishes prepared with pickling spices using many different vegetables like brinjal, potato, okra or even chicken.

Bhindi Achari is a tangy and delicious -recipe made with fried okra and pickling spices. It's a quick recipe that can be made within 30 minutes. Goes extremely well with Indian flat breads.

Ingredients: 

Lady finger/ okra : 200 gms

Sliced Ginger: 1 inch

Sliced Garlic : 3-4 cloves

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Nigella/kollonji seeds: 1/2 tsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1/2 tsp

Curry leaves: 1 sprig

Turmeric powder: 1/4 tsp

Red chilli powder: 1/2 tsp

Coriander powder: 1 tsp

Cumin powder: 1/2 tsp

Garam masala: 1/4 tsp

Dry mango powder: 1 tsp

Sugar:1/2 tsp

Salt to taste

Oil: 2 + 1 tbsp

Method:

1. Wash and dry okra and cut them into diagonal slices.

2. Heat 2 tbsp oil in a wok and shallow fry okra until the edges change color and the sliminess of okra is reduced. Takes about 6-7 minutes on high flame. Remove on paper towel and keep it aside.

3. Heat 1 tbsp oil in a pan add mustard seeds, when it splutters add cumin, fennel, fenugreek and nigella seeds and fry for 30 seconds. 

4. Mix in curry leaves, sliced garlic and ginger and fry for a minute. 

5. Next add in spice powders- red chilli powder, cumin powder, coriander powder, turmeric powder and give a quick stir. Make sure not to burn the spices.

6. Add in fried okras and mix well.

7. Add salt, sugar, garam masala powder and dry mango powder and combine everything well.

8. Cover and cook for 3-5 minutes and turn off the stove.

9. Serve hot with any Indian flat bread of your choice.

Notes:

1. You can add lemon juice instead of dry mango powder.

2. Keep the flame high while trying the okras that help to reduce the sliminess quickly.

3. Sauté the spice powders on low flame so that the spices don't burn. It will leave a bitter taste if over cooked or burnt.

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