Coastal Magic on your Plate | Karwari VEG Thali - Vatana Gashi, Kolombo, Cauliflower Suji Sabji

Cauliflower Sabzi

Heat 1/2 cup of coconut oil
Take 1 kg of cauliflower florets
Add it to the coconut oil
Keep the flame on high
Add 1/2 tsp of turmeric powder
1 tbsp of red chilli powder
Add Salt to taste
Add 1/2 cup of sooji
On high flame keep tossing the cauliflower
Sauté the sabzi for 2-3 minutes on a high flame



Kolombo (Kholombo)

1 brinjal
Little bit of cauliflower
Pumpkin
Add a potato
In a vessel put all the vegetables, add some water & cook
Add kholombo masala
Give it a good stir
Add 1/2 tsp of turmeric powder
Add 2 cups of boiled toor dal
Add salt to taste
Give it a boil
Give it a final stir

For tadka/tempering
Heat 3-4 tbsp of oil
Add 1 pinch of hing
Add 1 tsp of mustard seeds and let it splutter
Add a sprog of curry leaves
Add a few red chillies
Add the tadka to the kholombo


Safed Vatana Gashi

Soak 2 cups of safed watana for 8 hours
Add water, salt and turmeric and boil it


For masala

8-10 dry red chillies, bedgi
Add 1/2 tsp turmeric powder
Add 1/2 lemon sized tamarind
1 tbsp of coriander seeds
Add 1/2 fresh grated coconut
Add 1 tsp of jaggery
Grind it to a fine paste using 1 cup of water
Add the paste to the curry
Add sakt to taste
Take 10-15 Sichuan pepper (tirphal), remove the seeds
Add 1/2 cup of water and grind it
Strain the water and add the water to the curry


For tempering
Heat 3-4 tbsp of coconut oil
Add 1 pinch of hing
Add 1 tsp of mustard seeds
Add curry leaves
Add it to the gashi and cover it



Kolombo Masala Powder

Roast -
1 tbsp Chana dal
1 tbsp Urad Dal
10 methi seeds
1 tsp Cumin seeds
2 tsp coriander seeds
3 cloves
1/2” Cinnamon
10 black peppercorns
8 byadgi red chillies

And then grind the ingredients into fine powder.




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