| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
½ cup vegetable oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 tablespoon scraped, finely chopped fresh ginger root
½ cup finely chopped onions
1 teaspoon salt
½ teaspoon turmeric
2 pounds cauliflower, washed, trimmed, divided into small flowerets, and dried thoroughly with paper towels
1 small fresh ripe tomato, washed, cored and finely chopped
1 fresh hot green chili, about 3 inches long, washed, seeded and finely chopped
½ teaspoon ground cumin
½ teaspoon sugar
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon ghee, melted
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 4- to 5-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Stir in the mustard seeds and immediately add the cumin seeds, ginger and onions. Cook, stirring constantly, for 1minute,
|
2. Drop in the cauliflower and turn the flowerets about with a spoon untilthey are evenly coated with the onion mixture. Then stir in the tomato, chili, ground cumin, sugar and 1 tablespoon of the coriander. Reduce the heat to low and, stirring constantly, cook over moderate heat until the cauliflower is tender but still intact.
|
3. To serve, transfer the entire contents of the casserole to a heated platter or bowl and sprinkle the top with the remaining tablespoon of coriander and the melted ghee.
|
|
|
|
|
