Spicy cauliflower with braised tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Ghee |
| 1 | each | 1\" piece of ginger root |
| 2 | eaches | Green chilies, minced |
| ½ | teaspoon | Black mustard seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | large | Caulflower into florets |
| 1 | tablespoon | Coriander |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 3 | eaches | Diced toamtoes |
| 1 | teaspoon | Garam masala |
| 3 | tablespoons | Minced coriander |
Directions
Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown.
Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally. Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking".