Description (Some HTML is OK)
I serve this as an accompaniment to all curries. I tend not to eat rice or bread myself, so this is my main side dish with all the curries I cook.
This is a variant of Madhur Jaffrey's Cauli Bhaji - I've taken out all of the heat and added more ginger, more cumin and the lemon juice for more freshness/sharpness. Not every dish has to be hot, after all.
Makes 2 servings
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp tumeric
- ¾ tsp salt
- 1 tbsp of lemon juice
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 inch thumb of ginger
- 1 tbsp groundnut oil
- 2 tomatoes
- 1 medium sized cauliflower
Preparation (Some HTML is OK)
Before you start cut the cauli into florets, peel the ginger and cut it into strips about 2mm in cross section, and make a suspension of the ground spices and salt with the lemon juice and 1 tbsp of water.
Get the oil good and hot on a medium hob in a lidded frying pan (lid is important).
Quickly stir fry the ginger for a minute or two before throwing in the whole spices. Let them cook for a minute or two, before putting in the cauliflower florets. Fry them quite hard until you start to get brown spots appearing on the cauli.
Pour the suspension of spices over the cauli, give it a good stir so that the florets are coated, then turn the heat right down and put on the lid. Leave for about 6 minutes.
While you're waiting dice the tomatoes into small cubes, keeping all the seeds and liquid that you collect. After the 6 minutes is up put all of the diced tomatoes into the pan, give it a good stir and get the lid back on. Leave for another 10 to 15 minutes, depending on how you like your cauli. Personally I like it pretty soft, so I tend towards the 15 minute mark; 10 minutes will be al dente.
Serve as an accompaniment to any curry.