Achari Gobi is a Vegetarian Side Dish served along with Indian Flatbreads or Pulao Rice. Achari means ” Pickling” and Gobi/ Gobhi translates as Cauliflower.
So far so Good! Just as I promised my self in the beginning of the New Year, to bring to you more Indian Cuisine, more of the recipes that I regularly cook instead of just fancy schmancy cooking . Here’s one more curry rather a sabzi recipe – Achari Gobi from this Indian series.
After moving to our new home, my cooking saga has multiplied many folds. This also means I have been experimenting and cooking new and repeated food every weekend typically beginning on late friday evenings.. Whilst a lot of my guests are non Tamilian’s, I end up cooking elaborate NorthIndian Meals. A typical Dinner meal for guests would involve One Appetiser, One Dry Curry One Gravy Curry, Nan ( Store Bought for Sure;) , typically a Biryani followed by Desserts .
We love Achari Aloo , Achari Bhindi at home. One of the meals when I was all geared up to make Achari Aloo Gobi, little did realise I had no Potatoes. And a making of a yummiest side dish happened.
Achari means “Pickling” spice blend. This spice blend varies from region to region and it totally renders amazing alternating flavors with every cuisine.
When I make an Achari Sabzi, its typically having a portion of whole spices and powders of Panch Phoran ( Bengali 5 Spice) . See my notes to know what the 5 Spices comprises off.
I am also working on a Achari Masala Spice Blend post which is going to follow very soon. You may as well skip the tempering if you don’t like the feel of whole spices and just add the Achari Masala Powder along with cauliflower while cooking.