|
Ingredients
|
Quantity
|
|
Sunflower oil
|
2 tsp
|
|
Fenugreek seeds
|
½ tsp
|
|
Dried red chillies – chopped
|
1 to 2 long slim
|
|
Unroasted shelled cashews – split
|
3 ounces
|
|
Green beans – cut into 1” pieces
|
3 ounces
|
|
Water
|
15 floz
|
|
Cauliflower cut into ½ “ florets
|
1 medium
|
|
Salt
|
1 tsp
|
|
Ghee or unsalted butter
|
½ ounce
|
|
Onion – finely chopped
|
1 medium
|
|
Turmeric
|
1 tsp
|
|
Coconut milk powder
|
½
|
|
Hot water
|
6 floz
|
|
Tamarind
|
½ tsp
|
|
Or
|
|
|
Lime juice
|
1tbsp
|
Heat the oil in a small saucepan over a low heat and fry the
fenugreek and chillies until they are just a shade darker. Remove from the heat
and cool. Crush with a pestle and mortar, to make a paste using the oil in which
they were fried.
Put the cashews and green beans in a saucepan with the water and
bring to the boil. Reduce the heat, cover and cook for 5 minutes. Add the cauliflower
and salt. Cover and cook for a further 5 minutes. Add the crushed spice paste
and stir well. Remove from the heat.
In a separate pan, heat the ghee or butter over a medium heat and
fry the onions until they are a pale golden colour, about 6-7 minutes. Stir in the
turmeric and fry for 1 minute. Stir this into the vegetables along with all the
ghee or butter.
Blend the coconut milk powder with the hot water and add to the vegetables.
Return to the heat and bring to a gentle simmer.
Add the tamarind and stir gently until dissolved. Cook gently
without a lid for 5-6 minutes. If using lime juice, add now and remove from the
heat and serve.
