Cauliflower with dried chiles & mustard seeds
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Head cauliflower |
| 5 | tablespoons | Oil |
| ¼ | teaspoon | Asafetida |
| 1 | teaspoon | Black mustard seeds |
| 1 | teaspoon | Urad dal |
| 2 | eaches | Whole dried red chiles |
| 6 | eaches | Hot green chiles, whole |
| ¾ | teaspoon | Salt |
| 2 | tablespoons | Coconut |
Directions
Cut cauliflower into florets no wider than 1½". Longer stems can be cut into rounds.
Heat oil in a wok over medium high heat. When hot, put in the asafetida. A second later, add mustard seeds. When they pop, add the urad dal. when the dal turns reddish, add the chiles. When they darken, add the cauliflower. Stir for 1 minute. Add salt & 1 tb water. Stir & cook for 1 minute. Add another 1 tb water. Keep doing this for 4 minutes. Cover & turn the heat to low. Cook for 5 minutes or until the cauliflower is just tender. Remove the lid & dry off reamining liquid. Add coconut & serve.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 05-23-95