Cauliflower Semi-Dry Side Dish With Coconut (Cauliflower Bhuthi)

Bhuthi is a konkani style of making vegetable side dish which is semi-dry. This comes very close to Sukke style of cooking vegetables with the infamous Coconut paste. A popular dish for Bhuthi is Mushroom or Alambe Bhuthi. We prefer the Bhuthi masala with Cauliflower as well. The gravy of Bhuthi is very coarse in nature and the sublime flavour of ginger adds the much needed zing. Goes well with Chapathi/Roti or with Rice & Curry as a side dish.

Cooking time: 20 minutes

Preparation time: 5 minutes

Ingredients:

Cauliflower (florets cut into small sized pieces) - 3 cups

Onion (chopped) - 1/2 cup

Tomatoes (chopped) [optional] - 1/2 cup

Ginger (minced) - 1 tablespoon

Salt

Ghee/Oil

For Bhuthi Masala -

Red Chillies - 5-6

Grated Coconut (fresh or frozen) - 1 cup

Coriander seeds - 1 tablespoon

Tamarind - 1/2 teaspoon pulp

Method:

Wash the Cauliflower and chop them into small sized pieces. Par-boil in water, drain and keep aside. Roast Red Chillies in few spoons of oil, allow to cool. Grind to a coarse paste with Coconut, Tamarind and Ginger. Add salt as desired.

In a deep dish pan, saute onions in few spoons of oil/ghee. Add the ground masala/gravy. Add little or no water depending on the consistency you desire. Add Cauliflower pieces and bring to boil. Simmer on low flame for 10 minutes or till the masala and vegetable is completely cooked. Serve hot as a side dish.