Rennaisa e Gobi

I had only heard her sweet voice on phone till then. She would talk to me in Hindi addressing me as Aunty! When we met in person, we gelled along very well. Her company was very soothing and fun filled in an unknown place with strangers all around speaking in an alien language. She would be my interpreter whenever the need arose. In a couple of days, I was re-christened as ‘Pi’ coz Kakima or Chachi sounded Eeks!!! She became my Bangla teacher and I owe my first exposure to Bengali alphabets to her. She partially filled the void that Sindhu’s (my sis) absence had created in my life. We were the best of pals and would quarrel over trifle things too. She seldom forgot that I was her Aunt and treated me like her peer. She is not to be solely blamed for that, perhaps I have given her that much of space and privilege. I too become a kid with her and seamlessly enjoy myself in her company. She would keep a close watch on all my activities and criticize or compliment me on everything, be it accessories, apparels or even my ways of doing things. She always found my way of munching food funny and imitated it. (Well, that’s how my Dad ate and I have inherited it from him, can’t help it) We had common interests like crafts, drawing, painting, baking etc.

She is away now but memories of our good times together always linger. This post is dedicated to her coz whenever I cook Gobi, I remember an incident without fail. It was a Winter afternoon when we were having our lunch together. We were relishing Gobi and she took a big piece of Gobi from my plate and helped herself. (Somebody taking anything off my plate and/or putting something onto my plate while dining is one of the things that instantaneously gets on to my nerves. I have had so many quarrels with Sindhu due to this and madam would purposely do it to ignite my anger.) We had an argument over Gobi and I wanted that piece back on my plate. How kiddish I was!!! Each time I have Gobi on my plate now, makes me wish I had Ummi (her pet name) by my side.

I dedicate this dish to my niece… She is a girl with a golden heart which mostly gets concealed and unnoticed due to her mischief. This dish is Ma’s signature dish and is simply mind blowing. I did not know what to name it. So named it after the person it reminds me most of – Rennaisa.

Here goes Rennaisa e Gobi:

Ingredients:

Cauliflower / Gobi – 1 big head

Onions – 3, medium sized, finely chopped

Ginger paste – 11/2 tbsp

Tomato Ketchup – 2 tbsp

Turmeric powder – 1 tsp

Red chilli powder – 2 tsp

Cumin powder – 1 tsp

Salt to taste

Oil – 3 tbsp

Coarsely pound:

Cloves – 3-4

Cardamoms – 3-4

Cinnamon – 1”stick

Method:

1. Cut the Gobi into small florets (not more than 2 cm long) and soak in hot water. Add a pinch of turmeric powder and salt, mix well. Let it sit for 10-15 minutes. Drain the water and keep the florets aside.
2. Heat oil in a pan. Add pounded garam masala. Add finely chopped onions and sauté till they turn light golden brown.
3. Add ginger paste and sauté till raw smell goes off.
4. Add the cauliflower florets, turmeric powder, red chilli powder, cumin powder and salt. Add half a cup of water and cover with a lid. Let it cook on low flame.
5. After 8-10 mins, add tomato ketchup and combine. Remove the lid and cook until the gravy content evaporates and oil oozes out from sides.
6. This is a dry dish and can be served with Indian bread or as a side with Rice.

Note:

As this dish has cauliflower alone as the key ingredient, a large head would yield a dish sufficient for 3-4 persons on an average. (For ardent Gobi lovers like me, its difficult to predict coz its simply yummilicious.)