I’ve been doing a bit of experimenting in my kitchen using kasundi (the mango-mustard kasundi that I picked up at the Bangla Mela earlier this year, mostly). The experience has been as thrilling as it has been enlightening. I am loving how the kasundi seems to brighten up a dish, add a pop of flavour to it and make it exciting. I have been having fun thinking up dishes into which the kasundi can be added, and the family has been loving it as much as I have.
After the Vegetable & Kasundi Paratha Frankie, I went on to make Kasundi Gobi, which was, again, much loved by everyone at home. This sabzi tastes delish, if I say so myself, and makes for a lovely, lovely, lovely accompaniment to rotis, especially in these days when winter is slowly setting in. It is quite a simple dish to cook too, perfect for a lazy day when you do not want to spend much time at the stove. Just this kasundi gobi, some rotis and a bowl of daal tadka makes a gorgeous meal, I think.
Here is how I make the sabzi.
Ingredients (serves 2):
1 medium-sized head of cauliflower, cut into large florets
Salt, to taste
2 tablespoons sugar, or to taste
2 tablespoons oil
1 tablespoon paanch phoron
1/2 teaspoon turmeric powder
Red chilli powder, to taste
2 tablespoons of mango-mustard kasundi, or to taste
- Take the cauliflower florets in a large pan. Add enough water to ensure that the florets are completely submerged. Add the turmeric powder and salt. Set the pan on a high flame, till the water begins to boil. At this point, reduce the flame, and let the water come to a rolling boil. Let the water boil for about 3-4 minutes, and then switch off the gas.
- Remove the cauliflower florets – which will be partially cooked at this stage – into a colander. Let all the excess water drain out.
- Heat the oil in a heavy-bottomed pan and add the panch phoron. Let it stay in for a minute or so.
- Now, add the semi-cooked cauliflower florets, sugar, and red chilli powder to taste, along with a little water. Taste, and add more salt and/or turmeric powder if needed.
- Let the cauliflower cook, covered, for about 4-5 minutes or until done. Stir intermittently. Do not overcook the florets; let them retain some crunchiness. Switch off the gas.
- Add the kasundi to the sabzi, as per your taste preferences, and mix well.
- Serve warm or after cooling down, with rotis or rice.
- I think the panch phoron is a very essential component of this dish, which infuses it with a beautiful fragrance. I wouldn’t suggest omitting panch phoron from this recipe. If you don’t have any, you could try making it at home – there are a whole lot of recipes online for the same.
- I used mango-mustard kasundi to make this dish, but if you have plain kasundi, I think that will do just fine too.
- I deliberately keep this sabzi very simple, so that the brilliant flavours of kasundi and panch phoron come through clearly. If you want to, you can add a few stalks of fresh coriander leaves, finely chopped, at the very end.
- I think the addition of sugar brings out the flavours of this dish better. However, if you aren’t comfortable with the idea of adding sugar to your curry, do feel free to omit it altogether.
You like? I hope you will try this out at home, too!