| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Ethnic, Indian/paki, Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Vegetable oil |
| 1 |
ts |
Mustard seeds |
| 1 |
|
Piece of fresh root ginger, 1-inch; peeled & sliced thi |
| 1 |
|
Onion; sliced |
| 1 |
ts |
Turmeric |
| 1 |
|
Green chilli; chopped |
| 1 |
lg |
Cauliflower; trimmed, cut into florets |
| 1 |
ts |
Salt |
| 1/2 |
|
Lemon juice (juice of 1/2 lemon, th |
INSTRUCTIONS
In a large saucepan, heat the oil over moderately high heat. Add the
mustard seeds, reduce the heeat to moderate and cover the pan.
When the seeds stop spattering, remove the lid and add the ginger, onion,
turmeric and green chilli. Fry stirring occasionally for 3 minutes. Add
the cauliflower and salt and stir well. Sprinkle the lemon juice over the
top,
cover pan, reduce heat to low and cook cauliflower for 20 minutes, or
until florets are tender, but not mushy.
Turn contents of pan into serving dish. Sprinkle over the coriander
(cilantro?) and serve. This is from Supercook c. 1972/73 and is described
as
"A hot spicy dish of cauliflower flavoured with mustard seeds, G.. K.. S..
(goh-bee kee sahb-zee) may be served with chappatis as part of an Indian
meal." (...or as the only home-cooked item for supper, along with Rogan
Josh and
pulao rice, from the chiller cabinet! - thank you Sainsbury's, once again!)
If we are really hungry, we might have Sainsbury's naan bread - one
between two of us - in addition to rice as an accompaniment. Posted to
MealMaster Recipes List, Digest #159
Date: Sat, 8 Jun 1996 21:56:11 +0100
From: "Chris&James" <pringles@intonet.co.uk>
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