Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup vegetable oil

  3. 1/2 teaspoon black mustard seed

  4. 1/2 teaspoon cumin seeds

  5. 1 tablespoon scraped finely chopped ginger root

  6. 1/2 cup finely chopped onions --

  7. -- but never less!!)

  8. 1 teaspoon salt

  9. 1/2 teaspoon turmeric

  10. 2 pounds cauliflower*

  11. 1 small fresh ripe tomato

  12. 1 fresh hot green chile -- washed seeded and -- finely chopped. 1/2 teaspoon ground cumin

  13. 1/2 teaspoon sugar

  14. 2 tablespoons finely chopped fresh cilantro

  15. 1 tablespoon melted ghee

Instructions Jump to Ingredients ↑

  1. * If u are using potatoes, cut them into small slices or microwave them first), washed, trimmed and cut into small florets, dried thoroughly with paper towels.

  2. In a heavy, large(15"diameter) frying pan, heat the oil until a haze forms. Stir in mustard seeds, cumin seeds, ginger and onions. Cook stirring constantly for 1 min, add salt and turmeric, and continue stirring for 3-4 minutes.

  3. Drop in cauliflower(or other veggie), and turn the florets until all are evenly coated with the onion mixture. Then stir in tomato, chile, ground cumin, sugar, and 1 tbsp of the cilantro. Reduce the heat to low, stirring constantly until cauliflower is tender, but still intact.

  4. To serve, spoon the contents of pan onto a platter, and sprinkle the top with the melted ghee and remaining cilantro.

  5. Note: You can also use squash, or potatoes, or anything else that is starchy in place of cauliflower! I have tried all and they all taste great.

  6. From Time/Life Recipes of the World: India


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