It’s not often that life gives you a perfect cauliflower. Lemons it does, in plenty, but not a cauliflower. So when I got one last week, with an unblemished, uniform complexion even at the fag end of the day, I was determined to make the most of it.
As soon as I came home, I did the needful – soaked it in some hot water with a pinch of turmeric and salt, drained it after half an hour, tore it into florets and lovingly stashed it away in the fridge hoping to find a deserving recipe in the next couple of days.
It so transpired that the brown rice I had cooked that day stayed abandoned so when I came upon a Gujarati recipe that called for rice-and-besan patties in a vegetable gravy, I went to bed the day before I made this with fond hopes of my various aims being fulfilled – leftovers used up, several veggies being used up, all nutritious and novel to boot! Plus, it would be another Grindless Gravy!
Next morning saw me add several teaspoons of besan (chick pea flour), way beyond what was prescribed in the recipe, to the rice, after which I was finally able to fashion crudely-shaped patties.
As I proceeded with the rest of the recipe, I wondered if it would be thick enough to qualify for a gravy, but I needn’t have worried, for it did – the besan thickened the water and the one-pot meal was ready! Now let’s see if he can resist this, I told myself, that’ll teach him to reject brown rice.
I reached for my delicately painted but finely cracked porcelain bowl, ladled the gravy into it, took some pictures and then left it on the table while I got ready to go to work.
Back on the table, it's a lovely picture, clean table, lovely dish, fat peas playing peekaboo with the cauliflower and the beans in a rather novel, pale yellow gravy. As I reached for the dish, it split neatly into two, spilling mostly on the napkin that I used to hold the dish, but also on to my newly upholstered dining table chairs – and that, dear readers, is the story of the Gravy Drain!
The recipe I tried to follow was Tarla Dalal’s but I made many, many changes, here it is!
For the patties
Cooked brown rice: 1 cup
Coriander, chopped: 1 tbsp
Besan/Chick pea flour: 8-9 tsp
Green chillies, chopped: 2
Ginger, chopped fine: 1-inch piece
Turmeric: ¼ tsp
Oil: 1 tbsp
Salt to taste
Mustard seeds: 1 tsp
Asafoetida/hing: ¼ tsp
Turmeric powder: ¼ tsp
Chilli powder: ½ tsp
Oil: 1 tbsp
French beans, chopped: 3/4 cup
Cauliflower florets: ¾ cup
Green peas: ¾ cup
Coriander, chopped: 2 tbsp
Patties: Combine all the ingredients to form a soft dough.
Divide into 15-20 equal portions and roll out into rounds. Keep aside. (They wouldn’t roll out for me, so I just used my hands to pat them into shape.)
Heat oil, pop mustard, asafoetida, turmeric powder, chilli powder and 4 cups of water.
Add all the veggies and salt. Simmer till they are cooked.
Increase the flame and add the patties one at a time.
Simmer for 10-12 minutes till they are firm.
Serve hot garnished with chopped coriander.
Keep those entries coming for Grindless Gravies! Details here.
Grindless Gravies Besan/Chickpea Flour Vegetarian Vegan Cauliflower French Beans Peas Rice Brown Rice Humour