Sukhi Gobi Mutter/Dry Cauliflower And Peas Curry. And 1 Question

Few days back my friend asked me, what makes you happy? She asked what makes you really happy, not the monetary things, but simple pleasures that life has to offer?? What are the 10 things that makes you happy??? Please do mentions in the comments. Here goes mine not in any particular order.

1. Sunset and walk on the beach with my partner.
2. Spending time with my parents and brother.
3. Looking at the old photos.
4. Finding money/notes in an old pair of jeans. Or finding money I didn’t know I had
5. Having some me time-while I am reading a book or just having a quiet moment for myself.
6. Seeing an elderly couple hold hands.
7. Hearing a baby laugh.
8. Realizing I have more time to sleep.
9. Receiving an unexpected compliment. 
10. A hug, anytime and anywhere.

Now I am excited to know your 10 things. Do comment.

Just like simple things, simple food gives me pleasure-both in cooking and in eating. Would you prefer rich gravies or fried royal food every day? Well No, Sometimes all you want is comfort in the food, like basic aloo tamatar ki subji cooked in pressure cooker, or plain yellow dal and rice. There are days when you are tired; the days when your kids have snapped all your energy, or the days when your boss is really mad at you-For such days, you seek contentment and happiness in the food.

For me, a Subji that is not over cooked, the one that is not loaded which spices-just plain Indian massala and roti as an accompaniment is pure bliss. One of those subji is Sukhi Gobi Mattar /Dry Cauliflower And Peas Curry. This is an ordinary dish and that’s what makes it extra ordinary. No fuss, nothing special –everything plain, yet so fresh and rural that with every bite you get the divine satisfaction.

To bring out the best taste, you need to make use of mustard oil, this bitter oil will enhance the profile value of the subji. Next you have to let ajwain and jeera fry in the oil till it becomes dark golden, this brings the earthy taste and the beautiful aroma. Finish it up sprinkle of lemon juice and chopped coriander leaves-that's it. Here goes the recipe.

Ingredients:

Cauliflower/gobi– 1kg

Peas/mattar – 1/2 cup

Green chillies/hari mirch-2 chopped

Cumin seeds/jeera- 1 teaspoon

Carom seeds/ajwain – 1 teaspoon
Mustard seeds/sarso/rai- 1/2 teaspoon

Coriander powder/dhaniya – 1 tablespoon

Turmeric powder/haldi- 1/4 teaspoon

Chilli powder – 1/4 teaspoon

Lemon juice/nimbu ka ras-1 tablespoon

Coriander leaves–  4-5 tablespoons chopped

Mustard oil/sarso ka tel – 2 tablespoons

Salt to taste

Method:

Separate the flowers from the cauliflower. Heat 5 cups of water with 2 teaspoons of salt in a big pot and bring it to boil. Add in all the cauliflower in the water and let it sit in hot water for 2 minutes. Sieve the cauliflower and drain the excess water. (See notes)

Next heat oil in a pan/kadai. When oil is smoking hot, remove the pan from heat. Add in cumin seeds, mustard seeds and carom seeds. Let them turn golden.

Finally add in cauliflower, peas, green chillies, coriander powder, turmeric powder, salt and red chilli powder. Mix properly, such that all the spices are coated on peas and cauliflower. On a slow flame cook it covered till peas and cauliflowers turn soft.

Finally add in lime juice and mix. Garnish with chopped coriander leaves.

Notes:

Letting cauliflower sit in boiling salted water for some time, helps to get rid of worms that might be inside the cauliflower.

Add salt in the last; remember that you boiled cauliflower in salted water.

Always make sure that mustard oil reaches to smoking point. If you want you can use any other oil also.

Make sure you cook it covered on slow heat. The steam will help in cooking, if you want you can sprinkle 2 tablespoons of water in it.

Do not over mix this dish. You don't want that mushy cauliflower.

Serving suggestions:

Serve as a side with rice and daal.

Just roll up in the parathas, or rotis. Great for tiffins and luch boxes.