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Ingredients
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Quantity
|
|
Vegetable oil
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½ cup
|
|
Black mustard seed
|
½ tsp
|
|
Cumin seeds
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½ tsp
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|
Scraped finely chopped ginger root
|
1 tbsp
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|
Finely chopped onions (or more as desired)
|
½ cup
|
|
Salt
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1 tsp
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|
Turmeric
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½ tsp
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|
Cauliflower
|
2 pounds
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|
Fresh ripe tomato
|
1 small
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|
Fresh hot green chilli – washed seeded and
finely chopped
|
1
|
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Ground cumin
|
½ tsp
|
|
Sugar
|
½ tsp
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|
Finely chopped fresh cilantro
|
2 tbsp
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Melted ghee
|
1 tbsp
|
If u are using potatoes, cut them into small slices or microwave
them first), washed, trimmed and cut into small florets, dried thoroughly with
paper towels.
In a heavy, large(15"diameter) frying pan, heat the oil until
a haze forms. Stir in mustard seeds, cumin seeds, ginger and onions. Cook
stirring constantly for 1 min, add salt and turmeric, and continue stirring for
3-4 minutes.
Drop in cauliflower (or other veggie), and turn the florets until
all are evenly coated with the onion mixture. Then stir in tomato, chilli,
ground cumin, sugar, and 1 tbsp of the cilantro. Reduce the heat to low,
stirring constantly until cauliflower is tender, but still intact.
To serve, spoon the contents of pan onto a platter, and sprinkle
the top with the melted ghee and remaining cilantro.
