Last week I finally found what I was looking for – garden fresh cauliflower. And, finally, again, I managed to get garden fresh potatoes. Both are rather scarce commodities in Bahrain since most of what we eat here is imported. Bahrain grows very less of its ow so it’s a blessing when we come across this fresh a produce.
It was time, therefore, to make aloo-gobhi (mix of cauliflower and potato), an all-time favourite back in India.
And, of course, preparing it is no rocket science and you will be surprised how simple and quick this dish is.
Just chop the cauliflower (around 500 grams) and the potato (one large) into small pieces. Add a finely-chopped onions (two) and a tomato (large) and cook over a medium flame after adding salt, a couple of green chilli (chopped), red chilli powder, half a teaspoon each of coriander and cumin powder and turmeric.
Mix well and cover. Keep stirring periodically for 10 minutes until tender.
Serve hot after sprinkling with coriander leaves and garam masala!
It’s the best that can be, especially with hot and fresh chapattis (flat bread)!