Dry Cauliflower

Recipe Ingredients

1		Ginger - fresh, piece 2 inch
1/3 cup	78ml	Vegetable oil
1/8 teaspoon	0.6ml	Ground asafoetida
1/8 teaspoon	0.6ml	Cumin - ground, whole
1/2 teaspoon	2.5ml	Cayenne pepper
4 teaspoons	20ml	Coriander - ground, freshly
		Is best
1 teaspoon	5ml	Tumeric - ground
1		Cauliflower;head - abut 2 lb ¥
1		Florets
1 1/2 teaspoons	7.5ml	- salt
1/2 teaspoon	2.5ml	Garam marsala
1 teaspoon	5ml	- umchoor - ground green mango
1 teaspoon	5ml	Lemon juice

Recipe Instructions

Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice.

Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute.

Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out.

Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice.

Source:
Nicholas Horton Reed College, Portland, Oregon, USA

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.