Hara Bara Gobi & Channa Posto

Poppy seeds is an important spice in Indian cuisine specially in Bengali cuisine...They are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of Kurma, ground poppy seed along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency...The seeds are used as a spice, a condiment, a decorative garnish, a thickener, and a main ingredient. They are used in many baked goods, main course dishes, and desserts.I want to make out a side dish using coriander leaves,mint leaves but finally i finished it as hara bara gobi and channa posto where i used poppyseeds in the grounded paste i prepared with coriander leaves and mint leaves..Finally i finished as a delicious, beautiful greeny side dish which tasted marvellous as side dish with rotis..we loved it ..I was really happy of my new side dish and we enjoyed with both rasam rice and chappathis.

20nos Cauliflower florets
1cup Chickpeas (soaked & cooked)
Oil
1/2tsp Mustard seeds
Few curry leaves

To Grind:
1/2cup Coriander leaves
1/2cup Mint leaves
1/4tsp Fresh grated coconut
1tbsp Garlic cloves (chopped)
2nos Green chillies
1tbsp Ginger (chopped)
1tbsp Poppy seeds (dry roast for few minutes)
1tsp Garam masala powder

Grind all the ingredients given in the list 'To Grind' as fine paste without water..Heat enough oil and let splutters the mustard seeds and curry leaves, add the grounded paste and saute for few minutes until the raw smell goes away..now add the cauliflower florets,salt and already soaked & cooked chickpeas, cook everything in simmer, sprinkle few drops of water if needed for cooking...put off the stove once the water gets evaporates..

Serve hot as side dish!