Ras Flower is a very easy and super flavorful coconut-based curry. Today’s appetizing recipe was how my mother very frequently prepared cauliflower in our house. Everybody in my family loves it!!
The sauteing and grinding of fresh spices and freshly grated coconut, gives the gravy a very unique taste. Especially the spicy taste of pepper is truly satisfying. Cauliflower and peas tossed in a mixture of fragrant ingredients makes a great side dish for steamed rice and rotis.
Cooking time: 35 – 40 mins
5 cups cauliflower florets, medium size, chopped
1½ cup green peas
¾ cup fresh coconut, grated
3 cloves (lavang)
1 tsp black pepper powder (miri)
1½ tbsp coriander seeds (dhane)
1½ tsp poppy seeds (khus khus)
1 tsp turmeric powder
2 tbsp oil
½ onion, large size, chopped
1½ tsp ginger paste
1½ tsp garlic paste
2 potatoes, medium size, sliced
1 tomato, medium size, chopped
1 tsp garam masala, adjust as per spice tolerance
2 tsp salt, adjust as per taste
Cilantro (coriander leaves / kothambir), for garnish
Grind coconut, cloves, black pepper powder, coriander seeds, poppy seeds and ½ tsp turmeric powder together in a mixer-grinder. If required, add a little warm water to grind into a fine paste.
1. In a large pot, boil 5 cups of water with ½ tsp salt on medium heat. Add cauliflower florets and green peas to the pot. Boil until the florets are 80% cooked. Then pour everything into a colander/strainer and drain the vegetable stock into a vessel to store for later use. Also, keep cooked vegetables aside.
2. Heat oil in a kadai on medium heat. Add onion and saute for 3 mins.
3. Add ginger paste and garlic paste. Mix well and saute for 1 min or until the raw smell goes away.
4. Once the onions soften, add potatoes, tomato and ½ tsp turmeric powder to the kadai. Mix well. Cover it with a deep flat lid and pour ½ cup water over the lid. Cook until the potatoes are completely steam cooked.
5. Add the ground coconut masala to the kadai. Saute for 1 min. Then add the cooked vegetables (cauliflower florets and green peas), garam masala, 1½ tsp salt and 3½ cup vegetable stock (that was earlier kept aside for later use). Mix everything together.
6. Boil for 5 mins or until the Ras flower comes to the required consistency.
Garnish with cilantro and serve with rotis or white steamed rice.
spoonful O’ tips
1. Adding turmeric powder to Ras Flower gives the dish a good golden color and will also slow the process of onions cooking further and getting overcooked. Also make sure not to go overboard with turmeric powder or else it will give the dish a bitter taste.
2. While cooking cauliflower and peas, make sure its only half cooked else it will turn mushy while it gets boiled with the gravy.
3. Do not peel potatoes, if you like potato skins. Peels add to its nutritional value.
4. Covering the kadai with a lid would help keep steam trapped inside the kadai. Adding water over the lid will add extra weight on the lid to seal it down better, less steam will escape from kadai and allow the steam to condense and drip back into the kadai. This will help the kadai from boiling dry and the potatoes to cook faster.
5. Poppy seeds are used to add extra thickness to the gravy. Roasted gram can be used instead of poppy seeds.
6. Instead of the vegetable stock plain water can be added to the Ras Flower.
7. This a healthier version of Ras Flower recipe. My grandma used to add freshly removed coconut milk instead of vegetable stock or water to the recipe. It made Ras Flower heavier, creamier but absolutely delicious.