Hara Bara Gobi and Channa Posto

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 20 - Cauliflower florets
  • 1 cup - Chickpeas (soaked and cooked)
  • Oil
  • 1/2 tsp - Mustard seeds
  • Few curry leaves
  • To grind:
  • 1/2 cup - Coriander leaves
  • 1/2 cup - Mint leaves
  • 1/4 tsp - Fresh grated coconut
  • 1 tbsp - Garlic cloves (chopped)
  • 2 - Green chillies
  • 1 tbsp - Ginger (chopped)
  • 1 tbsp - Poppy seeds (dry roast for few minutes)
  • 1 tsp - Garam masala powder

How to Make Hara Bara Gobi and Channa Posto

  • Grind all the ingredients given in the list 'To grind' into a fine paste without water.
  • Heat enough oil and splutter mustard seeds, add curry leaves, ground paste and saute for few minutes until the raw smell goes away.
  • Now add the cauliflower florets, salt and cooked chickpeas.
  • Cook everything on simmer, sprinkle few drops of water if needed.
  • Turn off the stove once the water evaporates.
  • Serve hot as side dish.
  • Recipe Courtesy: Priya Easy N Tasty Recipes.

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