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The ingredients needed to prepare Cauliflower-Potato Chutney wali Sabzi:
- Get 200 gms cauliflower (florets)
- Get 1 big boiled potato
- Take 1 cup leftover green coconut chutney
- Take 3-4 tbsp + 1 tsp oil
- You need 1/2 tsp cumin seeds
- You need 1/8 tsp turmeric powder
- Prepare to taste Salt
- Prepare 1 tbsp sugar
- Get as required Finely chopped fresh coriander leaves
- Prepare For Coconut chutney (as I made it)
- Use 1 tbsp oil
- Use 2 tbsp chana dal
- You need 2 tbsp urad dal
- Provide 2 spicy green chillies (you can add 1-2 more for spiciness)
- Get 1 " ginger
- Provide 1/2 coconut (medium sized) cut into slices
- Provide 1/4 cup chopped fresh coriander leaves
- Provide to taste Salt
- Take as required Fresh curd
- Take For tempering-
- You need 1 tsp oil
- Prepare 1/2 tsp mustard seeds
- Take Few curry leaves
Steps to make Cauliflower-Potato Chutney wali Sabzi:
- Wash and soak cauliflower florets in salt water for 1/2 hour. Strain and place on Kitchen towel to dry. Peel and cube boiled potato. Heat 4 tbsp oil in a kadhai. Stir fry cauliflower florets in hot oil on medium flame till crispy golden. Keep aside. Similarly, stir fry potato cubes. (If needed add 1 tbsp oil)
- In the same kadhai add 1 tsp oil. Do tempering of cumin seeds and turmeric powder.
- Add leftover coconut chutney and saute for 1/2 min.
- Add stir-fried cauliflower and potato pieces. Add salt and sugar. Mix well. Cook, stirring for 2 mins.
- Serve/ Relish Delicious Cauliflower-Potato Chutney wali Subzi with hot pulka roti and dal.
- To prepare green coconut chutney… in small tadka pan add, heat oil. Add chana dal and urad dal. Saute till golden pinkish. Add 1/4 cup of water and soak for 1/2 hour. Grind all mentioned ingredients along with this soak dals with water..to smooth chutney. Heat oil in tadka pan add mustard seeds and curry leaves. As it splutter, pour on prepared coconut chutney. Use as required.
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