I have seldom posted Konkani dishes here but after Charmbure Upkari (Mangalore style Bhel) turned out to be such a hit, the next favorite “upkari” had to be in the blog. Yes, it is Cauliflower Phannaupkari. This spicy curry is hubby’s fixed choice if I ask him what cauliflower dish he wants me to make. And makes work easier for me too as this dish is quick to make apart from tasting heavenly with brown rice gruel.
Phannaupkaris are generally made with prawns or other varieties of fish but since we are vegetarians, we make it with cauliflower. I learnt this dish at my hubby’s place where they make it regularly. You can serve this spicy dish with simple rice and rasam instead of rice gruel and it tastes awesome too. The main highlight of this dish is the spiciness that comes from the chilli powder, the accompanied sourness from tomatoes and the flavors absorbed by the cauliflower cooked in this gravy. A burst of flavors in the mouth, I must say!
So do try this Konkani style curry for a change and you will definitely like it. Here are some more Konkani dishes I have shortlisted that you might want to try:
I now realize I do have many Konkani dishes on the blog. ;D Happy and Healthy Cooking!
Approx 3 Cups Cauliflower florets
2 medium sized Onions
2 medium sized Tomatoes
1 Tbsp Red chilli Powder or to taste
Salt to taste
1 tsp Tomato Ketchup
1 Tbsp Oil
1. Soak the cauliflower florets in hot salted water till required.
2. Heat oil in a pan and add thinly sliced onions.
3. Fry till it turns translucent.
4. Add chopped tomatoes and keep frying till the tomatoes mash completely.
5. Now add red chilli powder, ketchup and salt. Mix everything well.
6. Drain the florets and add them to the gravy. Mix well adding around 1/2 cup water.
Note: Do NOT add more water as we need a dry and thick gravy.
7. Cover and cook on medium flame for approx 15 mins. Keep checking every 5 mins.
8. Towards the end, when the cauliflower cooks, open cook for 2 mins stirring continually till the liquid evaporates and we get a thick gravy. Switch off the flame.
Serve with rice or rotis.