My mom is a good cook and she loves to experiment with food. This time when I went to India, she made this awesome dish and needless to say I loved it. The combination of Gobi (Cauliflower) and Wadiyan is great. The spicy wadiyan compliments the bland taste of the Gobi beautifully and the matar (peas) adds to the flavour.
Wadiyan is a Punjabi ingredient made out of urad dal and lots of spices. They are made into chunks and available in Indian stores with the name 'Punjabi Wadiyan'. These are quite spicy and cannot be used right away. They need to be broken down into small pieces and then sauteed in oil or need to be soaked in water for a while before use.
Ingredients
1 medium sized cauliflower
I cup green peas
4-5 Masala wadiyan broken into small chunks
2 tomatoes pureed
2 onion finely chopped
1 tablespoon Ginger garlic paste
Red chili powder
Coriander powder
Turmeric powder
Garam Masala
1 teaspoon Cumin seeds
Oil
Salt to taste
1 medium sized cauliflower
I cup green peas
4-5 Masala wadiyan broken into small chunks
2 tomatoes pureed
2 onion finely chopped
1 tablespoon Ginger garlic paste
Red chili powder
Coriander powder
Turmeric powder
Garam Masala
1 teaspoon Cumin seeds
Oil
Salt to taste
Procedure
- Cut the cauliflowers into small pieces or grate it coarsely,clean them thoroughly and keep aside
- Shallow fry the wadiyan till golden brown and keep aside/ Soak in water for 5-10 minutes (Can use any of the steps depending on your choice, the end result will have no impact of this)
- Take another pan, add 2 tablespoons of oil, add jeera and onions and fry till golden brown
- Add tomato puree, salt and all spices (as per taste) mentioned above. Let it cook till the oil separates.
- Add cauliflower, green peas and wadiyan to the cooked puree and stir it well mixed.
- Add 2 cups of water.
- Cover the lid and let it simmer for 10 minutes
- Serve with hot chapatti/puri/Parantha
Enjoy it and let me know how did you like it.
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