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Curried Cauliflower
(Gobhi Ki Sabzi)
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| What You Need: |
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˝ cup vegetable oil
˝ teaspoon black mustard seeds
˝ teaspoon cumin seeds
1 tablespoon scraped, finely chopped fresh ginger root
˝ cup finely chopped onions
1 teaspoon salt
˝ 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
˝ teaspoon ground cumin
˝ teaspoon sugar
2 tablespoons finely chopped fresh coriander (cilantro)
1 tablespoon ghee, melted
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| How To Cook: |
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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,
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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.
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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.
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