Guest guest Posted June 7, 2001 Report Share Posted June 7, 2001 * Exported from MasterCook * Calcutta Cauliflower Recipe By : GardenCuisine by Paul Wenner, page 269 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2 tablespoons minced fresh ginger 1 hot chili pepper -- seeded and minced 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 large cauliflower -- broken or cut into bite-size pieces 1 1/2 teaspoons coriander 1/2 teaspoon turmeric 1/2 cup distilled water 15 ounces canned diced tomatoes 1/4 teaspoon salt -- or to taste Cinnamon -- for sprinkling Chopped cilantro -- for garnish SERVES 6 The rich spices of the East make this a gem of a dish! Heat the oil in a large skillet and cook the ginger, chili pepper, mustard seeds, and cumin seeds until the seeds begin to pop, about 2 minutes. Stir in the cauliflower, coriander, turmeric, and the water. Cook 2 to 3 minutes, stirring frequently. Add the tomatoes with their liquid, then reduce the heat, cover, and cook until the cauliflower is tender, about 5 minutes. Add salt to taste, sprinkle with cinnamon, and garnish with chopped cilantro. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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