Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cauliflower |
| 2 \N | Onions |
| 6 tablespoons | Oil (or less) |
| ½ teaspoon | Mustard seeds |
| 1 teaspoon | Ginger, ground |
| 1 teaspoon | Salt |
| ½ teaspoon | Tumeric |
| ½ teaspoon | Cumin |
| 2 tablespoons | Parsley, chopped |
| 2 larges | Tomatoes |
| \N \N | Sugar |
Chop onions, then cook in oil until soft. Add mustard, ginger, salt and tumeric; cook for about 3 minutes, while stirring. Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly.
Skin and finely chop tomatoes, stir into mix with cumin and parsley.
Add sugar to taste. Cover and cook over low heat for 10 to 15 minutes. Stir occasionally to prevent boiling.
NOTES:
* An interesting way to serve cauliflower -- My mother makes this; I think she got it from a magazine somewhere.
: Difficulty: easy.
: Time: 10 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.
: Guy Middleton
: University of Waterloo, Waterloo, Ontario, Canada : gamiddleton@...
: Copyright (C) 1986 USENET Community Trust