Cauliflower with Spices (Baghari Phool Gobi - India)

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Cauliflower with Spices (Baghari Phool Gobi - India)

 

If black mustard seed is not available, substitute yellow mustard seed.

 

1/4 cup vegetable oil

2 teaspoons black mustard seed

1 teaspoon fennel seed

2 cloves garlic, finely chopped

1/4 teaspoon ground turmeric

1/8 teaspoon ground red pepper

1 small head cauliflower, separated into florets

1/2 teaspoon salt

 

Heat oil in 12-inch skillet until hot. Cook and stir mustard and fennel seeds

over medium heat until mustard seed pops, about 2 minutes. Add garlic, turmeric

and red pepper. Cook and stir until garlic is light brown. Stir in remaining

ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring

occasionally, until cauliflower is crisp-tender and liquid is evaporated, 18 to

20 minutes.

Yields 6 servings.

 

 

 

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