Friday, October 30, 2009

taste & create: rassa sabzi

It's been awhile since I participated in Taste & Create, a monthly blogging "event" where food bloggers are paired up and have to cook something from one another's blog. It's a fun way to find new blogs and new food adventures. Of course I'm a few days late posting mine *bad blogger*. I was paired up with Supriya (awesome name!) and her blog Celebrating the Little Things in Life. Supriya made my spiced zucchini bread, and I'm glad because it reminded me how good that is, and that I should make it again! Perfect for fall.

Anyway, browsing through her blog of mostly Indian food, it was hard to choose a recipe. Being a sucker for cauliflower, I chose this Kolhapuri Vegetable Curry/Rassa Sabzi. I had most of the ingredients already, except for the Tamarind concentrate, which I am excited to now have in my fridge! Now, Supriya used whole spices and ground them herself. I already had the spices in ground form, so rather than buy more, I adjusted the recipe a bit to accomodate what I had. I also left out the peas, used canned tomatoes and, of course, added garlic. It turned out really well. Here is the recipe as adapted by me:

Kolhapuri Vegetable Curry/Rassa Sabzi

1 green pepper
1 large red potato
3 cups cauliflower cut into big pieces of 2 inches each
1 teaspoon chopped ginger
2 cloves garlic, minced
1 can whole tomatoes
1 medium onion
2 teaspoons cumin
1 1/2 tablespoon coriander
4 green chiles
1/8 teaspoon crushed red pepper
1/2 teaspoon cinnamon
3 tablespoon grated coconut
1/8 teaspoon ground cloves
1/4 teaspoon tamarind concentrate
1/2 teaspoon cardamom
6 tablespoons cilantro, chopped
oil for frying
salt and pepper for taste

Cut green pepper and potato into two inch and fry for 5-10 minutes till brown on all sides, set aside. Fry cauliflower for 4-5 minutes on high flame till crisp. Chop onion into small pieces. In a tablespoon of oil add chopped ginger, garlic and onion. Fry onion till brown. Chop tomatoes into small pieces and add, with juice, to the onion. Add spices, chiles, coconut and tamarind concentrate. Season with salt and pepper. Add the vegetables in the curry and cook the curry till the vegetables are soft. Garnish with cilantro. Serve hot with roti, rice or naan.

Previous Taste & Create Posts:
Wonton Soup
Crockpot Apple Butter
Steamed Buns
Egg Curry

1 comment:

KetzerMusic said...

That looks amazing...did you save me some?