Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers)
Achari Gobi (pickled cauliflower with garbanzo beans and bell peppers). A delicious, easy and healthy meal great for weeknights. Vegan and Gluten Free Recipe.
Servings: 2 servings
Ingredients
- 1 cup of cauliflower florets
- 1/2 cup canned garbanzo beans (drained and washed)
- 1/2 green bell pepper chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or to taste
- 1/2 teaspoon turmeric
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds (Saunf)
- 1/2 teaspoon mustard seeds (Jeera)
- 1/2 teaspoon fenugreek seeds (Raee)
- 1/2 teaspoon nigella seeds (Methi)
- 1/2 teaspoon cumin seeds (Kalonji)
- 2 garlic cloves chopped
- 1 teaspoon lemon juice
- fresh Cilantro for garnish
Instructions
- Coarsely blend/grind the fennel, cumin, mustard, fenugreek and nigella seeds.
- In a large pan, dry roast the blended spices on medium heat for a minute. You can dry roast the whole spices and grind and keep as well. For a more punjabi achari taste, add a bit more fennel and nigella seeds. Southern Indian Pickles use more of mustard and fenugreek seeds, so you can try adjust the spices according to taste!
- Add the oil to the pan with spices and mix well.
- Add in the turmeric and chili flakes and mix well.
- Add in the chopped garlic and cook for a minute. (Garlic is optional)
- Add in the cauliflower, garbanzo beans and green bell pepper and salt and mix well to coat.
- Cook on low heat for 15-20 minutes stirring occasionally but lightly to avoid breaking the florets. Cook covered for 15 minutes and then partially covered for the next 10.
- Serve hot, sprinkled with lemon juice and topped with chopped cilantro ! with some hot Roti/Chapati, Daal (lentil curry) and salad!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Sodium: 600mg | Potassium: 271mg | Fiber: 4g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 51.6mg | Calcium: 44mg | Iron: 1.8mg