Cauliflower Sukke for JFI - Cauliflower

Konkani cooking has a basic masala with coconut, red chillies and tamarind, called "massolu". And many bhajis and curries and even dosas (polo) either use just the basic massol or include a few more ingredients like urad dal, methi seeds, coriander seeds, jaggery, asafoetida in varying combinations, to make delicious ghashis, sukkes & ambats. My MIL had made cabbage sukke when she visited us and I'd jotted down the recipe. Here it is, being recreated as cauliflower sukke for JFI-Cauliflower, hosted by the very talented Mythreyee of Paajaka. JFI was started by Indira of Mahanandi. Thank you both, ladies!



Here's the recipe -

2 cups of cauliflower florets
2 tsp coriander seeds
2 tsp urad dal
1/4 tsp methi seeds
3-4 red chillies (or to taste)
2 tbsp shredded coconut
1/2 tsp tamarind paste
1 tsp brown sugar or jaggery
1/4 cup water
salt to taste
For tempering - oil, mustard seeds, curry leaves, asafoetida

Roast coriander seeds, urad , methi seeds and red chillies. Grind them with coconut, tamarind and jaggery.
In a pan, heat 1 tbsp oil and do the rai-curry leaves-hing tadka. Add cauliflower, water and salt. Cover and cook until the florests are well cooked.
Add the ground masala and adjust seasonings. Cover and cook on low for a few minutes until the flavors are absorbed.