Spicy Cauliflower With Braised Tomatoescurries, vegetables 4 tablespoon ghee 1 each 1 piece of ginger root 2 each green chilies, minced 1/2 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 large caulflower into florets 1 tablespoon coriander 1/2 teaspoon turmeric 1 teaspoon salt 3 each diced toamtoes 1 teaspoon garam masala 3 tablespoon minced coriander 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". |
