Chitiyal Gobhi is a mashed cauliflower from Sindhi cuisines made with spices and mashed gobi. This is a seasonal special dish.
Chithal Gobi or Chitiyal Gobhi was a wonderful side dish that Vaishali shared with me when she came to visit us. She suggested making this as a side dish for the Green Garlic Pulao we made that day. These two dishes really paired so well.
This is almost the same way we make, except the method it is prepared. We are starting the new edition for May which is a milestone edition of BM#100 and for the first week I have Regional Side dishes.
I know we just completed our April Mega BM and I had an exhausting time trying to meet the deadline. I somehow managed to do both the series with AtoZ Biryani, Pulao and Khichdi and AtoZ Quick 30 Minutes Meals.
So one of the brainwaves I had was to decide early on that I might end up with some sides dishes as the clause was to feature with apt and complimenting side dishes. Trust me, this is the first time I ever thought of my own work ahead.
And as it happens, I did make some gravies that are useful now. We are starting
Chitiyal Gobhi | Sindhi Mashed Cauliflower
1 cup Cauliflower
1/2 cup Onions
1 cup Tomato Puree
2 nos Green Chilies
1 tsp Ginger Garlic paste
1 tsp Red Chili powder
Salt to taste
1/2 tsp Garam Masala
A Pinch Turmeric Powder
2 tsp Cooking Oil
In a pressure cooker, add oil and saute the onions till pink.
Next, add finely chopped green chilies and ginger garlic paste.
Add cleaned and finely chopped cauliflower.
Saute well. Add the tomato puree and mix well.
Next, add the red chili powder, turmeric powder, and salt.
Add water and pressure cook for 2 to 3 whistles.
Once the pressure falls down, remove the lid and mash well.
Sprinkle the garam masala on top when serving.