Ingredients
- 2 cups Gobi/cauliflower florets
- 1 medium potato, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp. fresh yogurt
- 2 tbsp. ginger-garlic paste
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- Few curry leaves
- 1/2 tsp. cumin powder
- 1 tsp. chili sauce
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/4 tsp. garam masala powder
- 1 tsp. coriander leaves, finely chopped
- 1/4 tsp. dry mango powder
- 1 tsp. oil
- Salt to taste
How to make Gobi Tak-a-Tak
- Heat oil in a pan and add cumin seeds, mustard seeds and curry leaves.
- Sauté till seeds starts spluttering and then add chopped onion. Cook on low flame till onion turns little brown in color.
- Add ginger-garlic paste and cook for 1-2 minutes.
- Now mix in chopped tomatoes, potatoes, red chili sauce, turmeric powder and salt to taste.
- Cook for 2-3 minutes uncovered and let the mixture dries little bit.
- When a nice color of the mixture comes out and oil begins to separate then add gobi, cumin powder, coriander powder, yogurt, garam masala powder and dry mango powder.
- Mix it very well and add 1/2 cup of water.
- Cover the pan, simmer the flame and let it cook for 3-4 minutes till it is done.
- Garnish with finely chopped coriander leaves and serve with hot Indian chapatti.
