Cauliflower Ambat

Recipe Ingredients

2 teaspoons	10ml	Sunflower oil
1/2 teaspoon	2.5ml	Fenugreek seeds
1		Slim dried red chillies - chopped, up to 2
3 oz	85g	Unroasted shelled cashews - split
1		Who green beans - cut into 1 inch pieces
15		Floz water
1		Cauliflower - about 12oz when (medium) outer leaves removed, cut into
1/2		Florets
1 teaspoon	5ml	Salt
1 1/2 oz	42g	Ghee or unsalted butter
1 oz	28g	Onion - about 6oz, finely (medium) chopped
1 teaspoon	5ml	Turmeric
1 1/2		Coconut milk powder
6		Floz hot water
1/2 teaspoon	2.5ml	Tamarind concentrate or 1tbsp lime juice

Recipe Instructions

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.

Serve with beef curry or mutton curry and plain boiled rice.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Indian Cooking, Khalid Aziz

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