Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 each | Bay leaf |
1 each | Dried red chile |
½ teaspoon | Five spice powder |
1 cup | Onions, finely chopped |
½ teaspoon | Turmeric |
3 tablespoons | Ginger, grated |
1 teaspoon | Green chile, seeded & minced |
½ cup | Water |
1½ teaspoon | Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit for 30 minutes |
4 cups | Cauliflower, cut into floret |
\N \N | Sesame seeds, toasted |
\N \N | Cilantro, chopped |
Heat oil & fry bay leaf & red chile until the chile darkens. Add five spice & fry a few seconds longer. Add the onion & fry for 7 minutes until it is richly browned. Stir in the turmeric, ginger, green chile & salt. Combine water with mustard paste & stir into the skillet. Add cauliflower.
Cover & simmer until the cauliflower is tender but still firm. Stir occasionally during cooking & add a small amount of water if needed to prevent sticking. Remove from heat & let stand for 15 minutes.
Sprinkle with sesame seeds & cilantro. Serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
* CROSSPOSTED Submitted By INTERCOOK On 11-13-95