| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
March 1991 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
ts |
Black mustard seeds; (available at East |
|
|
; Indian markets and |
|
|
; some specialty |
|
|
; foods shops) or |
|
|
; yellow mustard |
|
|
; seeds |
| 2 |
ts |
Grated peeled fresh gingerroot |
| 1/2 |
ts |
Turmeric |
| 1 |
lg |
Head cauliflower; (about 1 3/4 to 2 |
|
|
; pounds), cut into |
|
|
; in small flowerets |
|
|
; about 1 inch in |
|
|
; diameter |
| 1 1/2 |
ts |
Fresh lemon juice; or to taste |
| 3 |
tb |
Chopped fresh coriander if desired |
INSTRUCTIONS
In a large skillet heat the oil over moderate heat until it is hot
but not smoking and in it cook the mustard seeds, covered, stirring
occasionally, until the popping subsides. Add the gingerroot and the
turmeric and cook the mixture, stirring, for 30 seconds. Add the
cauliflower, stirring to coat it with the oil, and 1/2 cup water and
steam the mixture, covered, adding more water a few tablespoons at a
time if it evaporates, for 6 to 10 minutes, or until the cauliflower
is just tender. Season the cauliflower mixture with the lemon juice
and salt and pepper and stir in the coriander.
Serves 6.
Gourmet March 1991
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