Gobi , Bagara Style Now TOP - 10 - VEG RECIPES

Gobi , Bagara Style

Introduction:     Bagara Gobi / Cauliflower in a Hyderabadi Peanut Sauce, authentic curry.       

Ingredients:

• 1 big size gobi cut into big chunks
•  3 tbsp raw peanut
• 2 tbsp coconut scrape
• 2 tbsp sesame seed
• 2 tbsp dry / fresh curry leaves
• 1/2 tsp mustard seed
• 1/2 tsp cumin seed
• 1/4 tsp fenugreek seed
• 3-4 cloves and green cardamom
• 1/2 inch of cinnamon, 2 sticks
• 2 bay leaves & 1/2 mace
• 2 tbsp ginger -garlic paste
• 1 big size finely chopped onion
• 2 tbsp finely chopped green chillis
• 1/2 cup of yogurt
• 2 tbsp tamarind pulp
• 2 tbsp jaggery/ gur or sugar as par taste 
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
•  1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder                                                    
• 1/2 tsp garam masala powder
• 2-3 small pieces of charcoal
• 1-1/2 tsp salt / as per taste
• 1 cup of white oil for frying & cooking        

Procedure:

Heat 1/2 cup of  oil in a wok and fry the gobi / 
cauliflower chunks until light golden color.

 Heat 2 tbsp oil in a wok / kadai  add pea nut, coconut,

 and sesame seed and saute them in low flame for 1-1/2

 mins .

 And grind them with oil and 1/2 cup of water and

 make a thick and light crunchy paste. 

Heat oil again in a wok and add all whole spices and when they 

stop crackling then add curry leaves and ......

Then add one by one after 2-3 second onion, green chillis,
ginger - garlic paste and saute them.

Add turmeric, kashmiri red, cumin and coriander powder 
and 1/4 cup of water and mix well.

After then add pea nut paste and salt and saute them
for 1-2 mins in medium flame. Now add yogurt,  hing /
 asafoetida and tamarind pulp and mix well now add 
water and whern the gray start to boil  then add jaggary
 and mix well.

After that add fried cauliflower /gobi and  garam masala
 powder and mix well carefully.

When gravy becomes thicker then put off the gas .
After that ignite the charcoal.Now place a small bowl 
top of the curry and put in to that ignited charcoal 
and 1/4 tsp ghee / butter / oil  and cover the curry for 3-5 mins.

After that bagara cauliflower / gobi is done.

Now ready to serve Bagara Gobi with Roti, Paratha or Nun.

Serves:  5-6

Next Veg Munchurian ------>

Cashew Capsicum White Curry Top -10 -VEG RECIPES

́́Cashew Capsicum White Curry

Introduction:     Cashew capsicum curry is floverfull and tasty common South Indian Konkani weddings-its prepared with Tindora , potato, and......

Ingredients:

• 1 cup medium cube cut capsicum
• 1 cup half boiled medium cube cut potato                                
  
• 1/2 cup of cashew nuts
• 2 tbsp melon seeds
• 2 tsp poppy seeds
• 5-6 green chillis[as per taste]
• 1/2 tsp cinnamon powder
• Salt - sugar as per taste
• 1/2 tsp cumin seed
• 2 bay leaves-cinnamon stick
• 2 tbsp oil -1 tbsp butter

Procedure:

In a grinder make a thick paste with cashew,

 melon, poppy seeds, and green chillis.

Now heat oil in a wok / kadai and add cumin 

seed and bay leaves. When they stop crackling,

Then add potato cubes, and sauté them, now add capsicum.

Now add salt and cashew paste . Sauté and mix well together.

When the sabzi becomes tender then add sugar and 

cinnamon powder. Now put off the gas .

Now add butter And ready to serve Cashew Capsicum Curry with 

Roti, Nun, or Paratha .

Serves:  3-4

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