Mangalorean Recipes

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Dum Ghobi

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Contributed by Lolita Britto


1/2 Kilogram Cauliflower  
1 Medium Chilly Paste (green) chopped
1/2 Teaspoon Chilly Powder, Red  
2-3 Tablespoon Coriander Leaves (Kothmeer) chopped
1 Tablespoon Curds  
1/2 Teaspoon Garam-Masala  
2 Teaspoon Ginger grated
1/3 Teacup Tomatoes chopped
1/4 Teaspoon Turmeric Powder  


Wash, drain, and cut cauliflower into 1 inch flowerets, including stem.
Combine chili powder, ginger, tomato, green chili, turmeric with the yogurt in A small bowl. Spray with palm, use nonstick pan, use a little water, whatever you do to nonstick yourself. 

Put Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW heat for 10-15 minutes
(Cauliflower will steam in the spicy mixture). Stir in half the coriander leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to evaporate  excess moisture. turn off heat and sprinkle with
garam masala and remaining coriander  leaves.  Make sure all liquid is evaporated,    Serve with basmati rice. 4 servings, less than 98 calories

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